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.

摘要 砧木、接穗与环境之间的相互作用可能会对葡萄生理产生不同影响，进而影响葡萄与葡萄酒的成分。巴西塞拉高查（Serra Gaúcha）的葡萄园种植于理化属性存在差异的土壤中，且当地葡萄树嫁接使用了种类繁多的砧木。为此，本研究旨在探究不同砧木对赤霞珠（Cabernet Sauvignon，以下简称CS）葡萄酒成分的影响，供试砧木包括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以及Isabel，整体涵盖了丰富的遗传多样性。本实验采用随机区组设计，设置15个处理、3次重复，每小区种植10株葡萄树。连续三年在果实成熟时采收葡萄，随后于20升玻璃容器中酿造葡萄酒。酒精发酵与苹果酸-乳酸发酵结束后，对葡萄酒开展25项相关指标分析，涵盖酒精、酸度、干浸出物、多酚类物质及挥发性化合物。主要研究结果显示，所有指标均受年份影响，部分指标受砧木影响，少数指标受砧木与年份的交互作用影响。砧木的效应主要体现在酒精、酸度及灰分相关指标上。结果表明，CS/101-14 Mgt组合的葡萄酒酒精含量高于CS/Dogridge与CS/Isabel组合，这可能是由于101-14 Mgt砧木能够促进葡萄提早成熟。然而，CS/Rupestris du Lot、CS/5BB K与CS/Gravesac组合的葡萄酒pH值高于CS/420A Mgt、CS/110 R与CS/Isabel组合。上述结果表明，由于不同砧木对应的赤霞珠葡萄酒成分存在相似性，种植者可选用多样化的砧木进行嫁接栽培。