Lalvin RHÔNE 4600™
(Saccharomyces cerevisiae cerevisiae)
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 Rhône 4600®, have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production. Higher roundness with diminished bitterness also makes the Rhône 4600® a good choice for Rhône white varietals and Chardonnay. Although the 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.
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Moderate
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: High
Product documentation
Pairing
- Chardonnay
- Cider
- Italian Rielsing (Welsh Riesling, Grasevina)
- Pinot Gris: Peach/Apricot, Tropical fruit, Rich mouthfeel
- Sauvignon blanc: Tropical fruit, passion fruit, Rich mouthfeel