The various phases carried out and controlled by the Easyferm include regulation of water termperature, quantity of sugar, presence of nutrient, oxygen and duration of the diverse phases of rehydration.  The unit is also suited to the preparation of the starter ("pied de cuve") for refermentation and reinoculation.  Key advantages of Easyferm include:

 - Drastic reduction of the risk of stuck ferments

 - Rapid dominance over indigenous microflora

 - Clean fermentation

 - Reduction in costs and energy savings

The unit has been used successfully throughout key wineries in Australia and has assisted wineries in overcoming the most adverse fermentation conditions, particularly those that prevailed in SA during the 2008 vintage heatwave.