Lalvin Rhone 4600 Wine Yeast 500g

LallemandSKU: 7339907416162

The yeast strain Rhône 4600 is best suited for fermenting fruity white wines, rosé wines, and fruit ciders, where a round, full-bodied structure is desired.

Price:
Sale price470,00 kr
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Description

Lalvin Rhône 4600 500 g – wine yeast for fruity white and rosé

Lalvin Rhône 4600 is an active dried wine yeast (Saccharomyces cerevisiae) from Lallemand. It is best suited to fruit-forward white wines, rosé wines and fruit cider where you want a round, full structure. The 500 g pack is made for wineries, cideries and others who ferment large volumes.

The strain was selected by Inter-Rhône from Viognier must in France. It produces high levels of esters with notes of apricot and tropical fruit, especially when fermented cool. High polysaccharide and glycerol production gives wines with good weight and less bitterness. Lallemand highlights Rhône varieties such as Marsanne, Roussanne and Viognier, as well as Chardonnay.

Please note: This product is only available in Norway.

Properties

  • Fermentation temperature: 13–22 °C
  • Alcohol tolerance: 15% v/v
  • Low nitrogen demand and low H2S
  • Short lag phase and moderate fermentation vigour
  • High polysaccharide and medium to high glycerol production
  • Moderate SO2 production
  • MLF friendly
  • Killer factor active

How to use

  • Dosage: 25 g per hl of must
  • Rehydrate the yeast in clean, chlorine-free water at 35–40 °C, ideally with Go-Ferm Protect
  • Leave for 20 minutes, stir gently and gradually adjust the temperature towards that of the must
  • Avoid temperature differences of more than 10 °C when pitching

Specifications and instructions (PDF)

Frequently asked questions about Lalvin Rhône 4600

Which wines is Rhône 4600 suited to?

Fruit-forward white wines, rosé wines and fruit cider where you want a round, full mouthfeel. Lallemand especially mentions Viognier, Marsanne, Roussanne and Chardonnay.

What temperature should it ferment at?

Lallemand states 13–22 °C. Cool fermentation gives the most esters with notes of apricot and tropical fruit.

How much yeast do I need?

The recommended dosage is 25 g per hl of must. 500 g is then enough for about 2,000 litres.

How should I store the yeast?

Dry and cool, ideally at 4–12 °C, in the unopened vacuum pack. Dried yeast stored cool keeps well.

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