ROOTSTOCK-SCION INTERACTION: 2. EFFECT ON THE COMPOSITION OF CABERNET SAUVIGNON GRAPE MUST

ABSTRACT The interaction between rootstock, scion and the environment may induce different responses to the grapevine physiology and, consequently, to the grape composition. The vineyards of Serra Gaúcha, Brazil, are established in different soil types, each with different morphological and physicochemical attributes. Moreover, the grapevines are grafted onto a diversity of rootstocks. Therefore, this study aimed to determine the effect of 15 rootstocks in the composition of the Cabernet Sauvignon (CS) grape must. The following rootstocks were used: 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, 10 vines per plot. The grapes were harvested at maturity for four years, and then crushed for winemaking. Next, the grape musts were centrifuged to separate the solid phase from the liquid phase, which was used for analyses related to sugar, acidity and minerals. The data were submitted to correlation analysis and Principal Component Analysis. The main results from the average of four years show that, in general, the grape musts of the CS/101-14 Mgt., CS/161-49 C, CS/3309 C, CS/Rupestris du Lot and CS/Gravesac combinations had high values of density, total soluble solids, pH and °Brix/titratable acidity ratio, and low titratable acidity, which was high with CS/99 R, CS/110 R, CS/Dogridge and CS/1103 P. Potassium had higher concentrations in the grape musts of CS/SO4 and CS/5BB K. Titratable acidity did not correlate with density and total soluble solids, but positively correlated with yield. Density, total soluble solids, and the concentration of potassium were positively correlated with pH.

摘要 砧木、接穗与环境之间的相互作用可对葡萄生理产生差异化影响，进而改变葡萄果实的成分构成。巴西塞拉高查（Serra Gaúcha）产区的葡萄园种植于多种不同类型的土壤中，各类土壤均具备独特的形态学与理化属性；同时当地葡萄均嫁接于多样的砧木之上。因此，本研究旨在探究15种砧木对赤霞珠（Cabernet Sauvignon，简称CS）葡萄汁成分的影响。本研究采用的砧木包括：鲁佩斯特里斯杜洛（Rupestris du Lot）、101-14 Mgt.、3309 C、420A Mgt.、5BB K、161-49 C、SO4、索尔费里诺（Solferino）、1103 P、99 R、110 R、格拉夫萨克（Gravesac）、费卡尔（Fercal）、多里奇（Dogridge）以及伊莎贝尔（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，共设置15个处理组、3次重复，每个小区种植10株葡萄藤。研究连续四年在果实成熟阶段采收葡萄，随后将其破碎用于酿酒；之后对葡萄汁进行离心处理以分离固液两相，取液相部分开展糖分、酸度及矿物质相关指标的分析。研究采用相关性分析与主成分分析（Principal Component Analysis）对数据进行处理。基于四年数据平均值得到的主要结果显示：总体而言，CS/101-14 Mgt.、CS/161-49 C、CS/3309 C、CS/Rupestris du Lot以及CS/Gravesac组合的葡萄汁具备较高的密度、总可溶性固形物、pH值以及白利糖度（°Brix）与可滴定酸度的比值，同时可滴定酸度较低；而CS/99 R、CS/110 R、CS/Dogridge与CS/1103 P组合的葡萄汁可滴定酸度则较高。CS/SO4与CS/5BB K组合的葡萄汁中钾元素浓度更高。可滴定酸度与密度、总可溶性固形物无相关性，但与产量呈正相关。密度、总可溶性固形物以及钾元素浓度与pH值呈正相关。