Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Inter-Rhône - France
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas, palate volume and esters
Chenin blanc
Pinot Gris
Semillon
Viognier
Grenache
Chardonnay
Cider
Rosé Wine
Best suited for fermenting fruit forward, white and rosé wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris. Contributes to volume.
LALVIN RHÔNE 4600™ was selected from Viognier by the Inter-Rhône’s technical department as the yeast best suited for fermenting fruit forward, white wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris, and also rosé wines made from varieties such as Cabernet Franc and Merlot. Wines that are fermented with the LALVIN RHÔNE 4600™ typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which promotes wine with a round, full mouthfeel. This roundness helps to diminish bitterness perceptions. For Sauvignon Blanc or Semillon, LALVIN RHÔNE 4600™ does bring fullness and balance along with light aromatic ester notes as an excellent blending component.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
Low
SO₂ Production
Moderate
Max. Temperature
22 °C
Min. Temperature
13 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
