Sauvignon Blanc Essence?

A

Adam Holland

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Staining
Just reading the winemaker’s notes on a Gruner Veltliner I’m drinking and she says no ‘Sauvignon Blanc essence’ is added and it is all natural grape flavours.

I’m wondering is this really a thing - like adding oak chips or chapitalisation - or just some kind of overly loose translation from the German?

Edit: This is the original German

Was meine Weine nicht nötig haben: Von Sauvignon Blanc Aromen, Eiszuckerln oder penetranten Aromahefen kaschiert zu werden.
 
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When reading this I assumed that it was probably just a really poor translation and was intended to say that the wine's characteristics has no traits of or resemblance to those of Sauvignon Blanc. That would be a significant translation error, though, and would still be odd
 
Had typed this first thing this morning but must have not hit the 'submit' button. My guess similar to Steve's.
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Don't know this wine, but they *might* mean yeast: there is/are yeasts that specifically create/enhance the classic cat's pee on a gooseberry bush characters of SB, but which are used in Rueda (certainly) and lots of other places to give a commercially desirable hint of SB to other varieties.
 
Tom Cannavan said:
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Don't know this wine, but they *might* mean yeast: there is/are yeasts that specifically create/enhance the classic cat's pee on a gooseberry bush characters of SB, but which are used in Rueda (certainly) and lots of other places to give a commercially desirable hint of SB to other varieties.
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Just to clarify the point on yeast. Over the years, several yeast strains have been discovered in nature that release thiols (grapefruit, passionfruit, boxtree, cat) from the non-aromatic precursors that are found in SB and other varieties.
So not creation but more enhancement of the underlying grape aroma.
 
I understand that, in addition to selection of different strains, a fair bit of work has been done on genetically modifying yeasts to produce very exacting and specific flavour profiles, and that the flavours that could be produced were quite remarkable (more of an impact that the grape varieties).

Incidentally, the ability of yeast to alter flavour profiles seems representative of the need to include local yeasts in the concept of "terroir".
 
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There was a scandal back in the 90s or 2000s when South African producers were found to be adding methoxypyrazines to their wines to give them a Marlborough flavour. So I guess that's what this refers to, rather than use of designer yeasts.
 
Not just yeast, it is possible to enhance thiol production in Sauvignon blanc with late (veraison) season management of nutrition. We have been doing it for a few years with quite incredible results.
 
Sean Howe said:
Not just yeast, it is possible to enhance thiol production in Sauvignon blanc with late (veraison) season management of nutrition. We have been doing it for a few years with quite incredible results.
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You’re drinking protein shakes before setting off to do the harvesting?
 
G. W o l f f said:
I understand that, in addition to selection of different strains, a fair bit of work has been done on genetically modifying yeasts to produce very exacting and specific flavour profiles, and that the flavours that could be produced were quite remarkable (more of an impact that the grape varieties).

Incidentally, the ability of yeast to alter flavour profiles seems representative of the need to include local yeasts in the concept of "terroir".
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The majority of commercially available yeast has been discovered in wineries/vineyards.

Occasionally groups have cross and back cross yeast strains to achieve slightly better strains, ie F10 was crossed with another yeast to make FX10 which was more tolerant.

There has also been some breeding/hybridization across species to again improve the breed, though small numbers compared to finding them out in the wild.

Then there is the screening of populations for mutants which offer desirable genetic techniques, such as a SRS deficient low-sulphide yeast.

More directed GMO-style techniques have been used a lot for study purposes, and have been shown to have quite big impacts. Most famously, the Yeast 2.0 project engineered a yeast that produces Raspberry flavours, but this is more for exogenous-flavour production in food than winemaking. The ban and public view of GMOs means this area is well removed from mainstream winemaking.
 
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