Farris Laura, Morel Marine, Garbay Justine, Gouot Julia, Lytra Georgia, Pons Alexandre, Riquier Laurent, Suhas Emilie, Marguerit Elisa, Barbe Jean-Christophe
Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France.
EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882, Villenave d'Ornon , France.
J Agric Food Chem. 2025 Jul 30;73(30):18642-18656. doi: 10.1021/acs.jafc.5c03546. Epub 2025 Jul 20.
This study aimed to evaluate the effect of 20 rootstocks on Cabernet-Sauvignon grown in the GreffAdapt plot, a long-term experimental vineyard designed to study rootstock-scion interactions, over three vintages (2020, 2021, and 2022) that differed in climatic conditions. Vine vigor, yield, and berry composition were analyzed, and a range of wine aroma compounds quantitated in wines produced through standardized vinification conditions. The results showed a strong rootstock influence on maturity parameters, particularly organic acids, with interactions between climate and vine vigor. Among the wine volatiles, significant rootstock effects were only observed for β-damascenone, 3-isobutyl-2-methoxypyrazine, and linalool. Variations in the concentration of other aroma compounds, such as furanones, lactones, and esters, depending on the rootstock, could potentially affect wine aroma. While rootstock behavior can be strongly impacted by vintage conditions, a clear link between grape maturity parameters and wine aromatic composition was found here, with rootstock mainly modulating maturity through vine vigor. These important insights into the role of rootstock in shaping grape maturity and aromatic composition could contribute to providing solutions for adapting vineyard management to climate variability.
本研究旨在评估20种砧木对种植于GreffAdapt试验田的赤霞珠葡萄的影响。GreffAdapt试验田是一个长期的试验葡萄园，旨在研究砧木与接穗的相互作用，试验跨越了三个气候条件不同的年份（2020年、2021年和2022年）。分析了葡萄树活力、产量和浆果成分，并对通过标准化酿造条件生产的葡萄酒中的一系列葡萄酒香气化合物进行了定量分析。结果表明，砧木对成熟参数有很大影响，尤其是有机酸，且气候与葡萄树活力之间存在相互作用。在葡萄酒挥发物中，仅观察到β-大马酮、3-异丁基-2-甲氧基吡嗪和芳樟醇有显著的砧木效应。其他香气化合物（如呋喃酮、内酯和酯类）的浓度因砧木而异，这可能会影响葡萄酒的香气。虽然砧木的表现会受到年份条件的强烈影响，但本研究发现葡萄成熟参数与葡萄酒香气成分之间存在明确的联系，砧木主要通过调节葡萄树活力来影响成熟度。这些关于砧木在塑造葡萄成熟度和香气成分方面作用的重要见解，有助于为适应气候变化的葡萄园管理提供解决方案。
