Effect of rootstocks on volatile composition of Merlot wines.

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.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.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.