Shiraz (<i>Vitis vinifera</i> L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks

Mantilla, Sandra M. Olarte; Collins, Cassandra; Iland, Patrick G.; Kidman, Catherine M.; Ristić, Renata; Boss, Paul K.; Jordans, Charlotte; Bastian, Susan E. P.

doi:10.5344/ajev.2017.17017

Cited by 29 publications

(33 citation statements)

References 34 publications

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“…In 2015, except for SO4, all the rootstocks showed slight positive effects on anthocyanin accumulation. Notably, ‘Merlot’ and ‘Shiraz’ grafted onto 110R both possessed higher concentrations of anthocyanins than ungrafted grapevines in the previous studies [31,32]. However, in 2016, anthocyanin concentrations were slightly reduced by rootstocks, except 5BB and 110R, which exhibited a negligible influence.…”

Section: Resultsmentioning

confidence: 75%

Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles

Wang

Chen

Gao

et al. 2019

IJMS

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Rootstocks are widely used in viticulture due to their resistance to biotic and abiotic stress. Additionally, rootstocks can affect vine growth and berry quality. This study evaluated the effects of eight rootstocks (101-14, 110R, 5A, 5BB, Ganzin 1, Harmony, Riparia Gloire, and SO4) on the vine growth, berry ripening, and flavonoids and aromatic profiles of Cabernet Sauvignon in two consecutive seasons (2015–2016). With few exceptions, minor differences were observed among grafted and own-rooted vines. Own-rooted vines produced the least pruning weight but the highest yield. 101-14, 5BB, and SO4 slightly reduced total soluble solids, but increased acidity, showing tendencies for retarding maturation. Ganzin 1 inhibited the accumulation of flavan-3-ols in berry skins. Furthermore, concentrations and proportions of epicatechin-3-O-galate were decreased by rootstocks, except for 110R. 5A, Harmony, and Riparia Gloire enhanced flavonol concentrations. SO4 slightly decreased most of the individual anthocyanin concentrations. With respect to volatile compounds, 110R, Riparia Gloire, and SO4 induced reductions in concentrations of total esters, whilst 101-14, Ganzin 1, 110R, and 5BB led to increases in the concentrations of C13-norisoprenoids. Therefore, with respect to the negative effects of SO4 on berry ripening and the accumulation of anthocyanin and volatile esters, SO4 is not recommended in practice.

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Section: Resultsmentioning

confidence: 75%

Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles

Wang

Chen

Gao

et al. 2019

IJMS

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“…Tartaric acid does not usually suffer degradation due to high berry temperatures (Ruffner, 1982a;Ford, 2012). Its low concentration can also be due to precipitation with potassium, since the soils of this region are rather saline (Mantilla et al, 2017), thus affecting the potassium contents in the wines (Table 4).…”

Section: Classic Analysis and Organic Acidsmentioning

confidence: 99%

“…However, some studies have found that rootstock can influence the quality of both the grape and the wine by affecting, for example, the concentration of volatile compounds (Ough et al, 1986), minerals (Bavaresco et al, 2003;Kodur, 2011), amino acids (Jogaiah et al, 2013), phenolics, anthocyanins, total tannins and flavanols (Nedelkovskiet et al, 2017), and wine pH and potassium (Kodur, 2011;Harbertson and Keller, 2012). All these combined effects determine the wine's sensory properties and quality (Mantilla et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

et al. 2020

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Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content.Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes.Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products.

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“…Additionally, a lower seed phenolic content was observed in Cabernet Sauvignon grapevines grafted onto SO4 rootstock than the grapevines grafted onto 1103 P . However, due to the strong effects of rootstocks on vegetative growth and reproductive parameters of the scion and their impacts on canopy microclimate and berry technological maturity, it could affect synthesis of phenolic compounds in grape berries …”

Section: Introductionmentioning

confidence: 99%

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

et al. 2019

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BACKGROUND Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on the effects of the adoption of a specific rootstock on grape and wine phenolic composition, which contribute to certain sensory attributes such as color, body and astringency of wine. These compounds are mainly affected by the variety, viticultural management and rootstock. The aim of this work was to study the influence of eight rootstocks on grape anthocyanin content, skin and seed proanthocyanidins and wine chromatic characteristics obtained from Merlot vines. RESULTS Grapevines grafted onto SO4 rootstock, in general, presented a higher concentration of total proanthocyanidins in skins and seeds compared to the rest of the rootstocks, whereas grapevines grafted onto Gravesac presented a lower concentration of proanthocyanidins in skins and seeds. These differences were found in the wines developed from grapevines grafted onto SO4. Wines from grapevines grafted onto SO4, 140 Ruggeri, Gravesac and 4453 M rootstocks presented, in general, better chromatic characteristics and a higher anthocyanin and tannin content than the rest of the samples. CONCLUSION This work gives additional information concerning the influence of rootstock on grape and wine phenolic composition. © 2018 Society of Chemical Industry

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Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks

Cited by 29 publications

References 34 publications

Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles

Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

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