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
� 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
� 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