Wine Active Dry Yeast (WADY) must be rehydrated before inoculation into the must. This work studies the effects of five rehydration conditions (temperature, water hardness, sugar concentration, agitation and duration) on the recovering fermentative activity of three strains. The effects of conditions varied by yeast strain, however, they were not as influential as expected. Key words: rehydration, yeast, K1, EC-1118, CEG, temperature, sugar, water hardness