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
Enhances varietal aromas. Complexity due to long lag phase.
Red Wine
Slow fermenter initially friendly to indigenous yeast. Enhances spicy and fruit flavours, especially in Pinot Noir and Zinfandel.
A German isolate from the Rhine Valley, AMH is particularly useful for Pinot Noir and Zinfandel. Enhances spicy (clove, nutmeg) and fruity flavours and aromas. AMH is also recommended for other varieties including Shiraz, Sangiovese, Barbera, Riesling and Gewürtztraminer. Killer sensitive, long lag time with low to medium fermentation rate, allows some expression of indigenous flora. Strain domination with AMH can be enhanced if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculationFermentation Speed
Slow
Lag Phase
Long
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
20 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
