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

Author:
Gutiérrez‐Gamboa, Gastón, Gómez‐Plaza, Encarna, Bautista‐Ortín, Ana B, Garde‐Cerdán, Teresa, Moreno‐Simunovic, Yerko, Martínez‐Gil, Ana M
Source:
Journal of the science of food and agriculture 2019 v.99 no.6 pp. 2846-2854
ISSN:
0022-5142
Subject:
Vitis vinifera, anthocyanins, astringency, color, grafting (plants), grapes, proanthocyanidins, rootstocks, scions, seeds, vines, viticulture, wines
Abstract:
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
Agid:
6326931