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

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