Assmanshausen AMH™

Enoferm Assmanshausen (AMH)™ is a German isolate from the culture collection of the Geiseneheim Research Institute, Department of Biochemistry and Microbiology.  The long lag time with low-medium fermentation rate, allos some expression of indigenous microflora.  If this is not desired, a good rehydration, inoculation and nutrient protocol is essential.  Enoferm AMH™ produces low levels of the enzymes responsible for color loss, hence, in combination with the slow fermentation rate, is deemed a color-friendly yeast.  Enoferm AMH™ tends to promote fruit and spiciness and is particularly suited for Pinot Noir and Zinfandel.

Microbial and Oenologial Properties

• Red wines only
• Saccharomyces cerevisiae var. cerevisiae
• Fermentation temperature limits: 20-30° C
• Long lag phase and low fermentation vigour.
• Medium relative nitrogen demand (under controlled laboratory conditions)
• Alcohol tolerance 15% v/v *subject to fermentation conditions
• Low relative potential for SO₂ production
• Low relative potential for H₂S production
• Killer factor sensitive
• Good compatibility with malolactic fermentation
• Low foam producer and settles well to a compact lees
• Seggested varieties - Pinot Noir and Zinfandel

Use at a rate of 1 gram per gallon

8 gram packet

Documentation