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Lalvin Rhône 4600™

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

White Wine

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 %

SO₂ Production
Moderate

Max. Temperature
22 °C

Min. Temperature
13 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

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