Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

Abstract

The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

“…However, Merlot wine group was higher (p< 0.05) in total polyphenols index (19.5%), A 520 (46.7%), and color intensity (32.1%). In general, the data of the present study are similar to those already recorded in previous studies conducted in the same region on Merlot (Miele et al, 2009b) and Cabernet Sauvignon (Miele & Rizzon, 2019) wines. Polyphenols are very complex, important compounds for red wines, with anthocyanins and tannins the main substances in this group that could influence the characteristics and quality of the wine.…”

“…The methanol contents (Table 3) of all wines were lower (mean of 215.4 mg/L) than 300 mg/L specified by Brazilian law. Nevertheless, methanol was about 50% higher than found in other studies carried out in the same region (Miele & Rizzon, 2019). This alcohol is synthesized by the hydrolysis of pectin present in grape berries, mostly in the skin.…”

Physicochemical characteristics, phenolic profile, and antioxidant capacity of Syrah tropical wines: effects of vineyard management practices

“…The importance of maintaining wines with lower contents of volatile acidity relies on the fact that this parameter may negatively influence wine nutritional quality and sensory characteristics. Miele and Rizzon (2019) observed no statistical differences in volatile acidity (ranging from 12-14 meq L −1 ) for Cabernet Sauvignon wines grafted under different rootstocks. In the present study, rootstocks IAC-572 (harvest I and II) and Paulsen 1103 (harvest II) rendered a decreased volatile acidity.…”

“…Regardless of the training system, the IAC 766 rootstock resulted in wines with the highest alcoholic content for the harvest I, with no significant differences concerning the rootstock in harvest II for the majority of samples. Miele and Rizzon (2019) suggested that alcohol content is one of the variables most affected by the rootstocks system in Cabernet Sauvignon wines.…”

“…The training system influenced the wines' dry extract content when the grapes were grafted under the IAC 766 rootstock. According to Miele and Rizzon (2019), the main components of the dry extract are organic acids and glycerol, being this an important parameter to regulate the wine body.…”