Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by Inter-Rhône - France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Esters
Weißwein
Roséwein
Moste mit hohem Zuckergehalt
Gärstockung beheben
Aromatic and elegant whites and rosés
LALVIN Rhône 4600 was selected from Viognier by the Inter-Rhône’s technical department after a three-year study of yeast well suited for fermenting fruit-forward, elegant white and rosé wines. High sugar and low nitrogen musts, when fermented cool (13.5°C) with the LALVIN Rhône 4600, have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production. Higher roundness with diminished bitterness also makes the LALVIN Rhône 4600 a good choice for Rhône white varietals and Chardonnay. Although the LALVIN Rhône 4600 does not enhance the varietal character of Sauvignon blanc or Semillon, this yeast does bring fatness and balance along with light aromatic ester notes as a good blending component.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Sehr kurz
Stickstoffbedar
Niedrig
Alkoholtoleranz
15 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Mittel
Maximaltemperatur
30 °C
Minimaltemperatur
10 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig