terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Rootstock effect on Cabernet Sauvignon aromatic and chemical composition

Rootstock effect on Cabernet Sauvignon aromatic and chemical composition

Abstract

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

The purpose of this communication is to highlight how rootstocks influence Cabernet-Sauvignon red wine aromatic and chemical composition.

This study was conducted in GreffAdapt plot (55 rootstocks × 5 scions × 3 blocks) on a selection of rootstocks focusing on Vitis vinifera cv. Cabernet Sauvignon [1]. Grape samples were collected and fermented in triplicate at laboratory scale under standardized conditions; wines were stabilized and stored at the end of alcoholic fermentation [2].

Esters, higher alcohols, terpenes, C13-Norisoprenoid and methoxypyrazines were performed to evaluate rootstock impact on chemical composition. sensory profile preceded by a panel training as well as Napping were carried out to evaluate samples aromatic expression.

1) Marguerit E. et al. (2019) A relevant experimental vineyard to speed up the selection of grapevine rootstocks. In Proceedings of the 21th International Giesco meeting, Tessaloniki, Greece, 24–28 June 2019; Koundouras, S., Ed.; pp. 204–208
2) Trujillo M. et al. (2022) Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines. Journal of Agricultural and Food Chemistry, 70(37), 11520-11530, DOI: 10.1021/acs.jafc.2c00543

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Laura FARRIS1,2, Justine GARBAY1,2, Marine MOREL3, Edouard PELONNIER-MAGIMEL1,2, Laurent RIQUIER1,2, Georgia LYTRA1,2, Elisa MARGUERIT3, Jean-Christophe BARBE1,2

1Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882, Villenave d’Ornon, France

Contact the author*

Keywords

rootstock, Cabernet Sauvignon, sensory analysis, gas chromatography

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Effect of biological control agents on grapevine rhizosphere microbiome and grapevine defenses

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Quantifying water use diversity across grapevine rootstock-scion combinations

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.