Influence of varying rootstocks on bio-chemical properties and sensory characteristics of Cabernet Sauvignon wine produced under subtropical climate

Abstract

The variety, rootstock, climate, soil and aging are some of the factors which determine the quality of wine. Good quality wine examined by smell, balancing components, intensity, depth and finishing. Rootstock-scion interactions induce different responses to grapevine physiology and consequently to wine composition. This study aimed to the effect of eight rootstocks (Dogridge, 110R, 140Ru, 1103P, 101.14MGT, SO4, Fercal and Gravesac) on Cabernet Sauvignon (CS) wine quality. The flavonoid, anthocyanin and DPPH radical scavenging activity was significantly higher in wine from CS/1103P and phenol was highest in wine from CS/Gravesac. The sensory evaluation of CS/140Ru and CS/1103P wine received greater acceptance based on visual, aromatic and palate descriptors. The information generated will be useful in selecting ideal rootstock for Cabernet Sauvignon vine for the production of best quality wines under sub-tropical climate.