ASSMANSHAUSEN (ENOFERM AMH™)

Please scroll down to view the available product sizes 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 fru

Description

Please scroll down to view the available product sizes

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 - Technical Data Sheet
ASSMANSHAUSEN (AMH) YEAST - SDS
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement

ASSMANSHAUSEN (ENOFERM AMH™)

Please scroll down to view the available product sizes

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 - Technical Data Sheet
ASSMANSHAUSEN (AMH) YEAST - SDS
ASSMANSHAUSEN (AMH) YEAST - Allergen Statement
ASSMANSHAUSEN (AMH) YEAST - Food Safety Statement
ASSMANSHAUSEN (AMH) YEAST - Non-GMO Statement