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Lalvin Rhône 4600™

Selected by Inter-Rhône - France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal aromas, palate volume and esters

White Wine

Rosé Wine

Best suited for fermenting fruit forward, white and rose wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris. Contributes to volume.

Rhône 4600 was selected from Viognier by the Inter-Rhône’s technical department after a three-year study of 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 Rhône 4600 typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which confer excellent mouthfeel. Although the Rhône 4600 does not enhance the varietal character of Sauvignon Blanc or Semillon, this yeast 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

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
15 %

SO₂ Production
Moderate

Max. Temperature
22 °C

Min. Temperature
13 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

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