AMH is useful for making Pinot noir and Zinfandel. It is considered a color-friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. AMH has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of GO-FERM and Fermaid K. Good strain domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must for about 8 hours before final inoculation.