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Enoferm AMH (Assmanhausen) - 50g to 10kg
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.
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
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KeywordsSpicy, Fruity, Long Lag Phase, Expression of Indigenous Microflora
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Recommended For:Pinot Noir, Zinfandel, Red Wines
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SpeciesSaccharomyces cerevisiae var. cerevisiae
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Alcohol Tolerance15%
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Temperature Range20-30°C
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Nitrogen RequirementsMedium
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BrandEnoferm
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Package Size50g, 100g, 500g, 10kg