Rootstock Influences Yield, Berry Composition and Wine Quality in Sauvignon Blanc Grown under Semi-Arid Condition

Abstract

The influence of rootstocks on yield, berry and wine quality and sensory evaluation of Sauvignon Blanc was studied during 2017-2020 on 7-year-old vines of Sauvignon Blanc at ICAR-National Research Centre for Grapes, Pune, India.  The vines grafted on seven different rootstocks (Dogridge, Salt Creek, Fercal, 140Ru, SO4, 1103P and 110R) were used for study. The yield and berry quality parameters viz., number of bunches/vine and yield per vine varied significantly among the rootstocks. The vines grafted on Salt Creek rootstock recorded maximum average bunch weight (138.23 gm) while, higher number of bunches/vine (52.73) and yield/vine (7.11 kg) was recorded in 110R grafted vines. TSS content in berries was higher (24.240B) and lowest acidity (0.56 g/L) in Dogridge rootstock grafted vines. Wine composition parameters like glucose (2.71 g/l), malic acid (3.3 g/l) and total acid (7.30 g/l) was higher in 140Ru rootstock; volatile acid (0.54 g/l) and pH (3.60) of wine was higher in110R rootstock. The ethanol (14.04 %) in wine was higher in vines grafted on SO4 rootstock. The wine sensory attributes were also positively influenced using different rootstocks, wine prepared from Sauvignon Blanc grapes grafted on Fercal rated the highest overall wine quality followed by 110R and Dogridge rootstocks.