Rootstock Influences Growth, Yield, Berry Physiochemical and Quality Wine Produced from Cabernet Sauvignon Grown in the Pune Region
R. G. Somkuwar, A. K. Sharma, Nilima Gobade, P. S. Gharate, Praveen Kumar Ausari, P. S. Karande
Journal of Scientific Research and Reports · pp. 44–53 · Published 18 Sep 2024
10.9734/jsrr/2024/v30i102429Abstract
The experiment was conducted to study the effect of rootstock on growth, yield, quality, and sensory evaluation of wine made from ‘Cabernet Sauvignon’ grapes. Among the rootstock’s, pruning weight was significantly higher in vines grafted on 110R rootstock. Days for buds sprout and days to veraison was early in Gravasec grafted rootstocks, while early days to harvest in Gravasec and SO4 rootstocks. Cabernet Sauvignon vines grafted on 110R rootstock recorded significantly higher fruit yield than other rootstocks studied. Wine composition like volatile acid, total acids and ethanol was higher in vines grafted on 140RU; malic acids in 1103P and colour intensity in SO4 grafted vines. The wine sensory attributes were also positively influenced using different rootstocks, wine prepared from Cabernet Sauvignon grapes grafted on 1103P recorded the highest overall wine quality which was followed by Fercal rootstock.
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