Effect of rootstock grafting on the quality of Cabernet Sauvignon wine

Abstract

In order to study the effect of rootstocks on the quality of Cabernet Sauvignon wine, using self-rooted Cabernet Sauvignon (CS) as control, dry red wines were brewed using Cabernet Sauvignon (CS/5BB, CS/SO4) grafted with two kinds of rootstocks (5BB, SO4). The physicochemical indexes, monomer phenols, anthocyanin monomer and volatile flavor components of dry red wine were determined, and sensory evaluation was carried out. The results showed that the alcohol content in the dry red wine brewed with CS/5BB was slightly higher than that in the dry red wine brewed with CS/SO4 and CS. The contents of residual sugar and total acid in the dry red wine brewed with CS/5BB and CS/SO4 were lower than those in the dry red wine brewed with CS, while the contents of total phenols, total proanthocyanidins, total flavonoids and total anthocyanins were higher than those in the dry red wine brewed with CS. A total of 22 monomer phenols were detected from dry red wine. Among them, the monomer phenols detected in the dry red wine brewed with CS/5BB and CS/SO4 were 16 and 17 types, respectively, and the contents were higher than those in the dry red wine brewed with CS, respectively. The contents of anthocyanidin monomer in the dry red wine brewed with CS/5BB and CS/SO4 were generally higher than those in the dry red wine brewed with CS. A total of 107 volatile flavor components were detected from dry red wine, and the contents of volatile flavor components in the dry red wine brewed with CS/5BB and CS/SO4 were 0.465 mg/L and 0.648 mg/L higher than those in the dry red wine brewed with CS, respectively. The sensory quality of dry red wine brewed with CS/5BB was better than that of dry red wine brewed with CS and CS/SO4. In summary, 5BB rootstock could be used as a preferred rootstock for grafting Cabernet Sauvignon.

Keywords

• cabernet sauvignon|rootstock|wine quality|phenolic compound|volatile flavor compound|sensory evaluation