Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Geishenheim Institute - Germany
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Varietal
Pinot Noir
Red fruit, Spice, Color stability
Sangiovese
Berry
Zinfandel
Berry, Mineral, Spice
Pinot Noir
Zinfandel
Cabernet Sauvignon
Cabernet Franc
Grenache
Syrah
Merlot
White Wine
Rosé Wine
High Brix Juice
Allows expression of indigenous flora
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.Fermentation Speed
Slow
Lag Phase
Long
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
20 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
