AMH (500g)

Item No.15632
AMH (500g)
Per Each
Excl. Tax
Available
Each

Description

Allows for the expression of indigenous microflora
ENOFERM AMH™ is a color-friendly strain with a long lag phase, allowing for the expression of indigenous microflora which can enhance complexity.
  • Promotes spicy (clove, nutmeg) and fruit flavors and aromas.
  • Long lag phase with a slow to medium fermentation rate
  • If desired, lag phase can be reduced and fermentation rate increased if AMH is added to 10% of the total juice/must volume for eight hours then added into full volume
  • Rehydration in GO-FERM PROTECT EVOLUTION™ and fermentation nourishment is essential as juice/must may be nutritionally deficient due to consumption by native yeast and bacteria
  • Saccharomyces cerevisiae cerevisiae strain (reclassified from S. kudriavzevii in 2021)
  • Originating from the Geisenheim Research Institute, Germany
Frequently used in: Pinot noir, Zinfandel, Riesling, Petite Sirah, Gewürztraminer
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 68-86°F

Downloads
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Sensitive
Fermentation Speed
Slow
Malolactic Compatibilty
Very Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
20°C (68°F)
Nutrient Demand
Low
Species
S. cerevisiae

Documents

AMH (500g)

AMH (500g)

Item No.15632
Per Each
Excl. Tax
Available
Each
Allows for the expression of indigenous microflora
ENOFERM AMH™ is a color-friendly strain with a long lag phase, allowing for the expression of indigenous microflora which can enhance complexity.
  • Promotes spicy (clove, nutmeg) and fruit flavors and aromas.
  • Long lag phase with a slow to medium fermentation rate
  • If desired, lag phase can be reduced and fermentation rate increased if AMH is added to 10% of the total juice/must volume for eight hours then added into full volume
  • Rehydration in GO-FERM PROTECT EVOLUTION™ and fermentation nourishment is essential as juice/must may be nutritionally deficient due to consumption by native yeast and bacteria
  • Saccharomyces cerevisiae cerevisiae strain (reclassified from S. kudriavzevii in 2021)
  • Originating from the Geisenheim Research Institute, Germany
Frequently used in: Pinot noir, Zinfandel, Riesling, Petite Sirah, Gewürztraminer
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 68-86°F

Downloads
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Sensitive
Fermentation Speed
Slow
Malolactic Compatibilty
Very Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
20°C (68°F)
Nutrient Demand
Low
Species
S. cerevisiae

Documents