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.
White and rose' wines. Good for stone and tropical fruit fermentations. Can be used is for rum production to increase the aroma complexity.
- For fermentations smaller than 100L: 1 gram per 1L
- For fermentations larger than 100L: 30 – 50 grams per 100L
- Min temperature: 13 °C
- Max temperature: 22 °C
- Alcohol tolerance: 15 % v/v
- Fermentation kinetics/rate: Moderate
- Nutrient demand: Low
- Species: S. cerevisiae