LALVIN RHÔNE 4600™
(Saccharomyces cerevisiae cerevisiae)
Product details
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.
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
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