ASSMANSHAUSEN (ENOFERM AMH™)

Please scroll down to view the available product sizes 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

Description

Please scroll down to view the available product sizes

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

ASSMANSHAUSEN (ENOFERM AMH™)

Please scroll down to view the available product sizes

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