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Enoferm AMH (Assmanhausen) - 50g to 10kg
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Enoferm AMH (Assmanhausen) - 50g to 10kg


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Enoferm Assmanshausen (AMH) 

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.

  • CA$14.50
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  • SKU
    12187-050

Enoferm Assmanshausen (AMH)

AMH is a yest useful for making Pinot noir and Zinfandel.

Considered a color friendly yeast that enhances spicy (clove, nutmeg) and fruity flavors and aromas.

AMH has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of a well managed nutrient program during rehydration and fermentation. Good fermentation 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.

 

Temperature: 10-32°C
Fermentation Speed: Slow
Alcohol Tolerance: 15.0%
Nitrogen Needs: Average
Styles:
  • Zinfandel
  • Riesling
  • Pinot Noir
  • Keywords
    Spicy, Fruity, Long Lag Phase, Expression of Indigenous Microflora
  • Recommended For:
    Pinot Noir, Zinfandel, Red Wines
  • Species
    Saccharomyces cerevisiae var. cerevisiae
  • Alcohol Tolerance
    15%
  • Temperature Range
    20-30°C
  • Nitrogen Requirements
    Medium
  • Brand
    Enoferm
  • Package Size
    50g, 100g, 500g, 10kg
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