ENOFERM AMH ASSMANSHAUSEN (500 g)

Item No.33-15067
Price $68.5
Price Per 500 gram
Excl. Tax
Available
500 gram

Description

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

Specifications

Brand
Lallemand
Malolactic Compatibility
Very Good
Alcohol Tolerance
15%
Competitive Factor
Sensitive
Fermentation Speed
Slow
Maximum Temperature
30°C
Minimum Temperature
20°C
Nutrient Demand
Moderate
Species
Saccharomyces cerevisiae

ENOFERM AMH ASSMANSHAUSEN (500 g)

Item No.33-15067
Price $68.5
Price Per 500 gram
Excl. Tax
Available
500 gram

Description

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

Specifications

Brand
Lallemand
Malolactic Compatibility
Very Good
Alcohol Tolerance
15%
Competitive Factor
Sensitive
Fermentation Speed
Slow
Maximum Temperature
30°C
Minimum Temperature
20°C
Nutrient Demand
Moderate
Species
Saccharomyces cerevisiae