The invention concerns a method for rehydration active dry yeasts intended for alcoholic fermentation. The method is characterised in it consists in placing that said active dry yeasts in an aqueous medium containing at least inactive yeasts or a yeast derivative, and optionally one or several complementary nutrients selected among sources of organic or inorganic nitrogen, vitamins, mineral salts, fatty acids, sterols, or natural sources rich in those elements. The invention also concerns the rehydrating media used in said method. The invention which enables to avoid fermentation problems is useful for producing wines and other fermented alcoholic drinks.
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