Effects of the rootstock Ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics

Abstract

The influence of Ramsey, used as rootstock of the scion cvs Muscat Gordo Blanco (syn. Muscat of Alexandria), Shiraz (syn. Syrah), Riesling, Cabernet Sauvignon and Chardonnay, on the characteristics of the grape berries and of wine made from them was investigated, comparing ‘own‐rooted’ and ‘grafted’, and comparing wine fermented as juice (without skins) and must (juice and skins). The study involved the partitioning of K+ within berries, changes in juice K+, malic and tartaric acid through fermentation, wine inorganic ion and organic acid composition, and wine spectral characteristics. K+ concentration was higher in berries from grafted than from own‐rooted for all varieties except Chardonnay, and highest for grafted Shiraz. It was higher in skin than in pulp and seeds. In the pulp, it was highest for grafted Shiraz. K+ concentrations in all ferments using must (i.e. juice plus skins) increased during the initial two days after crushing, with the increase reflecting extraction from skins, being greatest for Shiraz and Muscat Gordo Blanco. Tartaric acid concentration in must also increased during the initial two days after crushing and then decreased. Malic acid concentration was higher in juice of Ramsey‐grafted than own‐rooted vines, especially for Shiraz; concentrations did not change markedly during the initial 12 days of fermentation, except where malo‐lactic fermentation occurred. Wine made from grapes of grafted contained significantly less tartaric and more malic acid than that made from own‐rooted for all varieties and for both fermentation types, with the exception of tartaric acid in wine of Muscat Gordo Blanco fermented as must. Wine made from juice had significantly higher tartaric acid and lower malic acid than that made from must for all varieties except for tartaric acid in wine from grafted Shiraz and malic acid in own‐rooted Chardonnay. Wine had a smaller tartaric acid/malic acid ratio when made from must. Wine pH was positively correlated with K+ but negatively with tartaric acid and with the tartaric acid to malic acid ratio. Overall, Shiraz wine contained highest Cl˜, Na+ and K+ concentrations. Red wines obtained from grafted had higher colour hue, especially those from Shiraz. Wines made from fruit borne on own‐rooted Cabernet Sauvignon had the highest concentration of total anthocyanins, ionised anthocyanins and total phenolics.

Rootstock Effects on Deficit-Irrigated Winegrapes in a Dry Climate: Grape and Wine Composition

“…One of the most consistent observations found in multiple studies was that potassium was typically significantly higher in wines made from grafted vines (Ramsey, 1103P, 140Ru, 101-14 Mgt) using both red (Shiraz, Cabernet Sauvignon) and white (Chardonnay, Muscat of Alexandria, Riesling) grape varieties (Walker et al 1998(Walker et al , 2000. This observation was linked to site salinity, with low salinity sites having greater amounts of potassium present in wines made from grafted vines (Walker et al 2000).…”

“…This observation was linked to site salinity, with low salinity sites having greater amounts of potassium present in wines made from grafted vines (Walker et al 2000). Own-rooted Cabernet Sauvignon had significantly greater total anthocyanins and total phenolics than wines made from vines grafted to Ramsey, but that was not true for Shiraz (Walker et al 1998). This result was later confirmed (Walker et al 2000), with the finding that Shiraz wines made from grapes grafted to several rootstocks (Ramsey, 1103P, 140Ru, 101-14 Mgt) and an own-rooted control had similar total anthocyanin concentrations.…”

“…In studies where experiments have been conducted on fruit with winemaking, only primary grape and wine components have been evaluated (total soluble solids, pH, titratable acids: tartaric and malic acid, anthocyanins, total phenolics, and potassium) and none have measured tannins or volatile aroma compounds from fruit or wine. Very few scion/rootstock combinations have been evaluated in any given trial, and most of the work has been with Shiraz and Chardonnay grafted to Ramsey, although some other cultivars (Muscat of Alexandria, Cabernet Sauvignon) and rootstocks (1103P, 140Ru, K51-40, Schwarzmann, Rupestris St. George, 1202 Couderc, and 101-14 Mgt) have been evaluated (Walker et al 1998, 2010, Gong et al 2010. Only one of the field trials combined with winemaking was for more than one year , and not all scion/rootstock combinations were made into wine.…”

“…Of the experiments that include own-rooted vines, all have been conducted in Australia (Walker et al 1998, 2010, Gong et al 2010, with the majority focusing on scion × rootstock interactions with irrigation water salinity (Walker et al 2000, 2010, Gong et al 2010. In studies where experiments have been conducted on fruit with winemaking, only primary grape and wine components have been evaluated (total soluble solids, pH, titratable acids: tartaric and malic acid, anthocyanins, total phenolics, and potassium) and none have measured tannins or volatile aroma compounds from fruit or wine.…”

Study on the Influence of Rupestris Du Lot Rootstock on Some Technological Traits of Muscat Rusenski and Super Ran Bolgar Table Grape Cultivars

“…[WALKER et al, 1998] noted that wines of grafted Cabernet sauvignon and Chardonnay contain significantly less tartaric acid and more malic one, unlike to the non-grafted. Bocelli and collab.…”