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Effect of rootstocks on volatile composition of Merlot wines
Author(s) -
CarrascoQuiroz Marioli,
MartínezGil Ana María,
GutiérrezGamboa Gastón,
MorenoSimunovic Yerko
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10395
Subject(s) - rootstock , wine , chemistry , composition (language) , grape wine , odor , aroma , horticulture , vitis vinifera , food science , biology , organic chemistry , linguistics , philosophy
Background Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own‐rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines. Results Wines made from grapes harvested from own‐rooted grapevines had the lowest content of ( E )‐3‐hexenol, diethyl succinate and total ethyl esters and the highest content of 1‐pentanol, 1‐hexanol, ( Z )‐3‐hexenol, diethyl malate and acetovanillone. Rootstocks such as 99R and 140Ru led to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. Conclusions This work provides valuable information about the potential impact of rootstocks on wine volatile composition for Merlot wines. © 2020 Society of Chemical Industry