BACKGROUND Scion physiology and grape quality are impacted by rootstock choice. There is little available information about rootstock effects on wine volatile composition, particularly when comparing grafted to own-rooted grapevines. This field trial was aimed to study the influence of the 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 140 Ru lead to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to the odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. CONCLUSION This work provides valuable information about the potential impact of rootstocks on wine volatile composition for cv. Merlot wines. This article is protected by copyright. All rights reserved.

中文翻译：

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砧木对梅洛葡萄酒挥发性成分的影响

背景 接穗生理学和葡萄品质受砧木选择的影响。几乎没有关于砧木对葡萄酒挥发性成分的影响的可用信息，特别是在比较嫁接和自生葡萄藤时。该田间试验旨在研究砧木选择对梅洛葡萄酒挥发性成分的影响。结果 用自生葡萄藤收获的葡萄酿制的葡萄酒（E）-3-己烯醇、琥珀酸二乙酯和总乙酯含量最低，1-戊醇、1-己醇、（Z）-3-己烯醇含量最高、苹果酸二乙酯和乙酰香草酮。99R 和 140 Ru 等砧木导致葡萄酒中总乙酯含量较高，其次是 110R、1103P 和 Gravesac。根据气味活性值，梅洛葡萄酒具有玫瑰、汗水、奶酪和香蕉香气。结论 这项工作提供了有关砧木对 cv. 葡萄酒挥发性成分的潜在影响的宝贵信息。梅洛葡萄酒。本文受版权保护。版权所有。