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 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.
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
Pairing
- Cabernet Franc: Rosé
- Chardonnay: White fruit, Volume
- Chenin blanc
- Colombard
- Grenache: Rosé style
- Pinot Gris: Peach/Apricot, Tropical fruit, Rich mouthfeel
- Sauvignon blanc: Tropical fruit, passion fruit, Rich mouthfeel
- Semillon
- Viognier: Stone fruit, Rich mouthfeel
Related products
Secure yeast for white wine mouthfeel
Natural cross hybrid for aromatic whites and rosés
The “terroir” yeast
For fruit-forward Rhône-style wines