ENOFERM AMH ASSMANSHAUSEN (500 g)

No. d'article33-15067
Prix $71
prix par 500 gram
Excluant les taxes
En stock
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

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Très bonne
Tolérance à l'alcool
15%
Facteur killer
Sensible
Cinétique de fermentation
Lente
Température maximale
30°C
Température minimale
20°C
Besoins en nutrition
Modérés
Espèce
Saccharomyces cerevisiae

ENOFERM AMH ASSMANSHAUSEN (500 g)

No. d'article33-15067
Prix $71
prix par 500 gram
Excluant les taxes
En stock
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

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Très bonne
Tolérance à l'alcool
15%
Facteur killer
Sensible
Cinétique de fermentation
Lente
Température maximale
30°C
Température minimale
20°C
Besoins en nutrition
Modérés
Espèce
Saccharomyces cerevisiae