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Int J Mol Sci

Title:		"Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles"
Author(s):		Wang Y; Chen WK; Gao XT; He L; Yang XH; He F; Duan CQ; Wang J;
Address:		"Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wangyu_0919@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. wangyu_0919@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. phyllis4yt@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. phyllis4yt@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. xiaotong_gao@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. xiaotong_gao@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. helei@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. helei@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. yangxiaohui1128@163.com. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. yangxiaohui1128@163.com. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wheyfey@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. wheyfey@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. duanchq@vip.sina.com. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. duanchq@vip.sina.com. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. jun_wang@cau.edu.cn. Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. jun_wang@cau.edu.cn"
Journal Title:		Int J Mol Sci
Year:		2019
Volume:		20190118
Issue:		2
Page Number:		-
DOI:		10.3390/ijms20020401
ISSN/ISBN:		1422-0067 (Electronic) 1422-0067 (Linking)
Abstract:		"Rootstocks are widely used in viticulture due to their resistance to biotic and abiotic stress. Additionally, rootstocks can affect vine growth and berry quality. This study evaluated the effects of eight rootstocks (101-14, 110R, 5A, 5BB, Ganzin 1, Harmony, Riparia Gloire, and SO4) on the vine growth, berry ripening, and flavonoids and aromatic profiles of Cabernet Sauvignon in two consecutive seasons (2015(-)2016). With few exceptions, minor differences were observed among grafted and own-rooted vines. Own-rooted vines produced the least pruning weight but the highest yield. 101-14, 5BB, and SO4 slightly reduced total soluble solids, but increased acidity, showing tendencies for retarding maturation. Ganzin 1 inhibited the accumulation of flavan-3-ols in berry skins. Furthermore, concentrations and proportions of epicatechin-3-O-galate were decreased by rootstocks, except for 110R. 5A, Harmony, and Riparia Gloire enhanced flavonol concentrations. SO4 slightly decreased most of the individual anthocyanin concentrations. With respect to volatile compounds, 110R, Riparia Gloire, and SO4 induced reductions in concentrations of total esters, whilst 101-14, Ganzin 1, 110R, and 5BB led to increases in the concentrations of C(13)-norisoprenoids. Therefore, with respect to the negative effects of SO4 on berry ripening and the accumulation of anthocyanin and volatile esters, SO4 is not recommended in practice"
Keywords:		Chemical Phenomena Flavonoids/*chemistry Fruit/*chemistry/growth & development Phytochemicals/*chemistry Seasons Vitis/*chemistry/growth & development Volatile Organic Compounds/*chemistry Weather Cabernet Sauvignon flavonoids graft ripening rootstock vin;
Notes:		"MedlineWang, Yu Chen, Wei-Kai Gao, Xiao-Tong He, Lei Yang, Xiao-Hui He, Fei Duan, Chang-Qing Wang, Jun eng cars-29/Agriculture Research System of China/ Switzerland 2019/01/24 Int J Mol Sci. 2019 Jan 18; 20(2):401. doi: 10.3390/ijms20020401"