Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisaie cerevisiae
General Sensory Contribution
Red fruit, Spice, Color stability
Berry, Mineral, Spice
High Brix Juice
Allows expression of indigenous floraOriginating 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.