Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks

Abstract

Sensory and compositional measures were conducted on berries and wines of Vitis vinifera L. cv Shiraz vines grown on own roots or grafted to three different rootstocks. The study was conducted in an experimental rootstock vineyard in the Barossa Valley, South Australia during two growing seasons (2009/2010 and 2010/2011). Wines produced from fruit from vines grown on their own roots were characterized by red berry aroma, whereas wines produced using grapes grown on vines grafted to either 110 Richter or Schwarzmann rootstocks had a darker rim and more intense body color, dark berry aroma, and red berry flavor, as well as more intense and coarser tannins. Juice and wines from rootstock treatments had higher levels of manganese, magnesium, and boron, while sodium level was higher in juice and wines produced from vines grown on their own roots. The majority of the acetate esters were higher in the wines made from vines on their own roots in both seasons. The highest wine quality scores were obtained by 110 Richter wines and the lowest by wines from own-roots treatment in both seasons. Differences in fruit exposure (moderated by rootstock) may affect fruit composition and sensory results and remains to be clarified. This study demonstrated that the use of rootstocks can have a positive effect on wine composition, sensory properties, and wine quality.