ENOFERM ASSMANSHAUSEN™ (AMH) Wine Yeast 500 g

Item No.15632
Price $56.6
Per Each
Excl. Tax
Available
Each

Description

Allows for the expression of indigenous microflora
ENOFERM ASSMANSHAUSEN™ 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 EVOLUTION™ or GO-FERM STEROL FLASH™ 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
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Sensitive
Fermentation Speed
Slow
Malolactic Compatibility
Very Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
20°C (68°F)
Nutrient Demand
Low
Species
S. cerevisiae

ENOFERM ASSMANSHAUSEN™ (AMH) Wine Yeast 500 g

Item No.15632
Price $56.6
Per Each
Excl. Tax
Available
Each
Allows for the expression of indigenous microflora
ENOFERM ASSMANSHAUSEN™ 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 EVOLUTION™ or GO-FERM STEROL FLASH™ 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
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Sensitive
Fermentation Speed
Slow
Malolactic Compatibility
Very Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
20°C (68°F)
Nutrient Demand
Low
Species
S. cerevisiae