Lalvin Rhône 4600™
(Saccharomyces cerevisiae)
Best suited for fermenting fruit forward, white and rosé wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris. Contributes to volume.
Product details
LALVIN RHÔNE 4600™ was selected from Viognier by the Inter-Rhône’s technical department as the 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 LALVIN RHÔNE 4600™ typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which promotes wine with a round, full mouthfeel. This roundness helps to diminish bitterness perceptions. For Sauvignon Blanc or Semillon, LALVIN RHÔNE 4600™ 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
Pairing
- Chardonnay
- Chenin blanc
- Cider
- Pinot Gris
- Semillon
- Viognier
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