Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by Inter-Rhône - France
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Esters
Cabernet Franc
Rosé
Grenache
Rosé style
Pinot Gris
Peach/Apricot, Tropical fruit, Rich mouthfeel
Viognier
Stone fruit, Rich mouthfeel
Vin blanc
Vin rosé
Jus à haute teneur en Brix
Redémarre ferment arrêté
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.Vitesse de fermentation
Modérée
Production de glycérol
Élevée
Phase de latence
Très courte
Besoin en Azote
Bas
Tolérance à l'alcool
15 %
Acidité volatile
Basse
Production de SO₂
Modérée
Température max.
22 °C
Température min.
13 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
