Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
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 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
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
