ENOFERM ASSMANSHAUSENâ„¢ (AMH) Wine Yeast 500 g

Item No. 15632
ENOFERM ASSMANSHAUSENâ„¢ (AMH) Wine Yeast 500 g
Allows for the expression of indigenous microflora ENOFERM ASSMANSHAUSENâ„¢ 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 me
Per Each
Excl. Tax
Each

Description

Allows for the expression of indigenous microflora
ENOFERM ASSMANSHAUSENâ„¢ 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
  • AMH's long lag phase will allow native yeast and bacteria to deplete juice/must nutrients, so rehydration in GO-FERM PROTECT EVOLUTIONâ„¢ or GO-FERM STEROL FLASHâ„¢ and good fermentation nutrition is highly recommended
  • Saccharomyces cerevisiae cerevisiae strain (reclassified from S. kudriavzevii in 2021)
  • Originating from the Geisenheim Research Institute, Germany
Frequently used in: Pinot noir, Zinfandel, Riesling, Petite Sirah, Gewürztraminer
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 68-86°F

Downloads
ENOFERM ASSMANSHAUSEN Wine Yeast - Technical Data Sheet
Lallemand Yeast - Product Declarations
ENOFERM ASSMANSHAUSEN Wine Yeast - Specification Sheet
Lallemand Yeast - Safety Data Sheet

Specifications

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

Documents

ENOFERM ASSMANSHAUSENâ„¢ (AMH) Wine Yeast 500 g

ENOFERM ASSMANSHAUSENâ„¢ (AMH) Wine Yeast 500 g

Item No. 15632
Allows for the expression of indigenous microflora ENOFERM ASSMANSHAUSENâ„¢ 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 me
Per Each
Excl. Tax
Each

Description

Allows for the expression of indigenous microflora
ENOFERM ASSMANSHAUSENâ„¢ 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
  • AMH's long lag phase will allow native yeast and bacteria to deplete juice/must nutrients, so rehydration in GO-FERM PROTECT EVOLUTIONâ„¢ or GO-FERM STEROL FLASHâ„¢ and good fermentation nutrition is highly recommended
  • Saccharomyces cerevisiae cerevisiae strain (reclassified from S. kudriavzevii in 2021)
  • Originating from the Geisenheim Research Institute, Germany
Frequently used in: Pinot noir, Zinfandel, Riesling, Petite Sirah, Gewürztraminer
Alcohol Tolerance: 15%
Nitrogen Needs: MEDIUM
Temp. Range: 68-86°F

Downloads
ENOFERM ASSMANSHAUSEN Wine Yeast - Technical Data Sheet
Lallemand Yeast - Product Declarations
ENOFERM ASSMANSHAUSEN Wine Yeast - Specification Sheet
Lallemand Yeast - Safety Data Sheet

Specifications

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