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Enoferm AMH

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 inoculation

Fermentation Speed
Slow

Lag Phase
Long

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
20 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

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