PT  - JOURNAL ARTICLE
AU  - C. S. Ough
AU  - J. A. Cook
AU  - L. A. Lider
TI  - Rootstock-Scion Interactions Concerning Wine Making. II. Wine Compositional and Sensory Changes Attributed to Rootstock and Fertilizer Level Differences
AID  - 10.5344/ajev.1968.19.4.254
DP  - 1968 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 254--265
VI  - 19
IP  - 4
4099  - http://www.ajevonline.org/content/19/4/254.short
4100  - http://www.ajevonline.org/content/19/4/254.full
SO  - Am J Enol Vitic.1968 Jan 01; 19
AB  - Large and easily detected differences in wine composition and quality were related to rootstock-scion combinations. As indicated by measurable wine quality differences, most of the 10 varieties responded much more favorably to the `St. George' than to the `99-R' rootstock, some did not differ greatly, and several tended to respond more favorably to the 99-R rootstock. The composition effects were increased total nitrogen and decreased amyl alcohols by both the rootstock and fertilizer treatments. Total volatile esters were affected both by year and by root-stock. Total free amino acids, 2,3-butanediols, pH, and extract were greater with the St. George rootstock. Total acid was greater with the 99-R. The treatments did not affect color, tannin, acetaldehyde, isobutyl alcohol, or acetic acid. The residual total nitrogen correlated negatively with the amyl alcohol, and positively with the amino acids and the 2,3-butanediols.