Assmanhausen (AMH) Yeast

Item No. AMH
Originated from the Geisenheim Research Institute in Germany. Enoferm AMH has a long lag phase with a slow to medium fermentation rate. A well managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall
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Description

Originated from the Geisenheim Research Institute in Germany. Enoferm AMH has a long lag phase with a slow to medium fermentation rate. A well managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity. Fermentation potential is enhanced with AMH if the culture is allowed to develop in about 10% of the total must volume for eight hours prior to final inoculation.

Specifications
Brand Lallemand
Minimum Temperature Range 16°C - 20°C
Competitive Factor Sensitive
Fermentation Speed Slow
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