Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine

It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has been scarcely studied. For this reason, an experiment was conducted to determine the effect of 15 rootstocks on the sensory characteristics of Cabernet Sauvignon wine, whose grapevines were graftedon Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, which feature some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates, 10 vines per plot. Mature grapes were harvested, and wines were made in 20-L glass recipients. When alcoholic and malolactic fermentations were finished, the wines were bottled and stored at 18°C. Sensory analysis was performed in the next year, following international procedures. The tasting panel was formed by 12 experienced enologists, who evaluated the wines in individual cells separated by opaque glass. They were served monadically and the perception of each taster was recorded in 9-cm unstructured scale sheets. Twenty-two variables were evaluated, which were related to the visual, olfactory and taste aspects. The results show that the tasting panel was not able to detect significant differences (p> 0.05) of rootstocks in any variable related to the sensory characteristics of Cabernet Sauvignon wine.Index terms: Vitis vinifera, grapevine, Cabernet Sauvignon, wine tasting.1Agronomist, Dr., Embrapa Uva e Vinho, Bento Goncalves-RS, Brasil. E-mail: alberto.miele@embrapa.brORCID 0000-0001-9465-570X2Enologist, Dr., Embrapa Uva e Vinho, Bento Goncalves-RS, Brasil.Retired. E-mail: luiz.rizzon@terra.com.brInteracao entre porta-enxerto e copa: 4. Efeito nas caracteristicas sensoriais do vinho Cabernet SauvignonResumo - Sabe-se que o porta-enxerto pode causar modificacoes nos componentes de producao da videira e na composicao fisico-quimica do mosto e do vinho. Entretanto, seu efeito nas caracteristicas sensoriais do vinho tem sido pouco estudado. Por essa razao, conduziu-se um experimento para determinar o efeito de 15 porta-enxertos nas caracteristicas sensoriais do vinho Cabernet Sauvignon, cujas videiras foram enxertadas em Rupestris du Lot, 101-14 Mgt, C 3309, 420A Mgt, K 5BB, C 161-49, SO4, Solferino, P 1103, R 99, R 110, Gravesac, Fercal, Dogridge e Isabel, os quais apresentam certa diversidade genetica. O delineamento experimental foi em blocos ao acaso, com 15 tratamentos, tres repeticoes, 10 videiras por parcela. As uvas foram colhidas quando maduras, e os vinhos foram elaborados em recipientes de vidro de 20 L. Apos a conclusao das fermentacoes alcoolica e malolatica, os vinhos foram engarrafados e armazenados a 18°C. No ano seguinte, procedeu-se a analise sensorial, que foi realizada segundo procedimentos internacionais. O painel de degustacao foi formado por 12 experientes enologos que avaliaram os vinhos em celas individuais, separadas por vidro opaco. Os vinhos foram servidos monadicamente, e sua avaliacao foi registrada em fichas nao estruturadas com escala de 9 cm. Avaliaram-se 22 variaveis relacionadas aos aspectos visual, olfativo e gustativo. Os resultados mostram que o painel de degustacao nao detectou diferenca significativa (p>0,05) dos porta-enxertos em nenhuma variavel relacionada as caracteristicas sensoriais do vinho Cabernet Sauvignon.Termos para indexacao: Vitis vinifera, videira, Cabernet Sauvignon, degustacao de vinho.