ENOFERM AMH™
(Saccharomyces cerevisiae cerevisiae)
Allows expression of indigenous flora
ENOFERM AMH™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.
Brand
ENOFERM
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Sensitive
- Minimum temperature: 20 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Slow
- Alcohol tolerance: 15 %
- Glycerol production: No info
Product documentation
Pairing
- Petite Syrah: Spice
- Pinot Noir: Red fruit, Spice, Color stability
- Riesling: Floral
- Sangiovese: Berry
- Zinfandel: Berry, Mineral, Spice