Lalvin Rhône 4600™
(Saccharomyces cerevisiae cerevisiae)
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.
Product details
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.
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas, palate volume and esters
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 22 °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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