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Allows for the expression of indigenous microflora

• 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