Détails du produit

catalog

Enoferm AMH

Selected by Geishenheim Institute - Germany

Espèce
Saccharomyces cerevisaie cerevisiae

Facteur de competitivité
Sensible

Contribution sensorielle
Varietal

Petite Syrah
spice

Pinot Noir
Red fruit, Spice, Color stability

Sangiovese
Berry

Zinfandel
Berry, Mineral, Spice

Vin rouge

Vin blanc

Vin rosé

Jus à haute teneur en Brix

Redémarre ferment arrêté

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.

Vitesse de fermentation
Lente

Phase de latence
Longue

Compatibilité FML
Fortement recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
15 %

Acidité volatile
Basse

Production de SO₂
Basse

Température max.
30 °C

Température min.
20 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

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