For making Pinot noir and Zinfandel. It is considered a color friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas.
Process
TDS
Variety
Saccharomyces cerevisiae cerevisiae
Production of volatile acidity
Low
Production of SO2
Low
MLF Compatibility
Really recommended
Lag phase
High
Foam production
Low
Whites
May be used
Reds
Strongly recommended
Rosé
Not really recommended
Late harvest
Not really recommended
Sensory effect
Enhances Varietal Character
Restart stuck
Not really recommended
Fermentation speed
Slow
Temperature range
20-30 °C
Competitive factor
Sensitive
% vol.
15
Relative nitrogen needs
Medium
H2S production 60ppm
Low
H2S production 170ppm
Low
Reaction to O2 addition
No info
Dosage
20-40g/hL
Glycerol production
Application
Originating from the Geisenheim Research Institute, AMH is useful for making Pinot noir and Zinfandel. It is 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.
