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Enoferm Assmanshausen (AMH) - 50g
Originating from the Geisenheim Research Institute, AMH™ is a favorite for making Riesling, Pinot noir and Zinfandel.
It is considered a color-friendly yeast that enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding positive, smooth mouthfeel to the overall complexity.
AMH™ has a long lag phase and a slow to medium fermentation rate; therefore, a well-managed nutrient program during rehydration and fermentation is essential. Good ferment domination is obtained with AMH™ if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.
Very malolactic bacteria compatible.
Recommended Styles: Pinot Noir, Zinfandel, Riesling
Enoferm Assmanshausen (AMH) - 100g
Originating from the Geisenheim Research Institute, AMH™ is a favorite for making Riesling, Pinot noir and Zinfandel.
It is considered a color-friendly yeast that enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding positive, smooth mouthfeel to the overall complexity.
AMH™ has a long lag phase and a slow to medium fermentation rate; therefore, a well-managed nutrient program during rehydration and fermentation is essential. Good ferment domination is obtained with AMH™ if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.
Very malolactic bacteria compatible.
Recommended Styles: Pinot Noir, Zinfandel, Riesling
Enoferm Assmanshausen (AMH) - 500g
Originating from the Geisenheim Research Institute, AMH™ is a favorite for making Riesling, Pinot noir and Zinfandel.
It is considered a color-friendly yeast that enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding positive, smooth mouthfeel to the overall complexity.
AMH™ has a long lag phase and a slow to medium fermentation rate; therefore, a well-managed nutrient program during rehydration and fermentation is essential. Good ferment domination is obtained with AMH™ if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.
Very malolactic bacteria compatible.
Enoferm Assmanshausen (AMH)™: Allows expression of indigenous flora
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Enoferm BDX - 10 Kg
A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation.
It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.
Enoferm BDX - 100g
A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation.
It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.
Enoferm BDX - 500g
A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation.
It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.
Yeast Enoferm CSM - 50g
Enoferm CSM™: To reduce herbaceous character in under ripe fruit
CSM was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices.
It favors color and phenolic extraction, is red fruit driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM will promote malolactic fermentation.
Wines fermented with CSM have shown intense aromatic profiles of berries, spice and licorice.
Recommended Styles: Cabernet Sauvignon, Cabernet Franc, Merlot and Shiraz
Yeast Enoferm CSM - 100g
Enoferm CSM™: To reduce herbaceous character in under ripe fruit
CSM was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices.
It favors color and phenolic extraction, is red fruit driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM will promote malolactic fermentation.
Wines fermented with CSM have shown intense aromatic profiles of berries, spice and licorice.
Recommended Styles: Cabernet Sauvignon, Cabernet Franc, Merlot and Shiraz
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