Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Inter-Rhône - France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Esters
Cabernet Franc
Rosé
Grenache
Rosé style
Pinot Gris
Peach/Apricot, Tropical fruit, Rich mouthfeel
Viognier
Stone fruit, Rich mouthfeel
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
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.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
High
SO₂ Production
Moderate
Max. Temperature
22 °C
Min. Temperature
13 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
