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Enoferm AMH

Selected by Geishenheim Institute - Germany

Specie
Saccharomyces cerevisaie cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Varietal

Petite Syrah
spice

Pinot Noir
Red fruit, Spice, Color stability

Sangiovese
Berry

Zinfandel
Berry, Mineral, Spice

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

Allows expression of indigenous flora

Originating from the Geisenheim Research Institute, AMH™ (Assmanshausen) 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

MLF Compatibility
Strongly recommended

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

Suitability for co-Inoculation
Very recommended

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