Lalvin Rhône 4600 was selected by the Inter-Rhônes technical department from Viognier must, after a three year study of yeasts well suited for fermenting fruit forward, elegant white and rosé wines. This yeast produces a high level of fatty acid ethyl esters, which tend to promote aromatics described as apricot and tropical fruit. When fermented cool (13.5 °C) , these esters can be quite high, well above sensory thresholds. Lalvin Rhône 4600 is a high polysaccharide producer and Australian experience indicates a high glycerol producer, hence offers a round, full mouthfeel. The resultant wines tend to be described as ‘having good weight’. This roundness tends to diminish bitterness so is a good choice for Rhône White varietals (such as Marsanne, Roussane, Viognier) and Chardonnay. Although Rhône 4600 does not enhance the varietal character of Sauvignon Blanc or Semillon, this yeast does bring fattness and balance along with light aromatic ester notes as a good blending component.
DETAILS
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Recommended Use: Rosé, Viognier, Marsanne, Roussanne, Chardonnay, Syrah
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Alcohol Tolerance: 14.5%
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Fermentation Speed: Moderate
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Temperature Range: 55.5-71.5 °F
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