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首页> 外文期刊>Revista Brasileira de Fruticultura >Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine
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Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine

机译：砧木与接穗的相互作用：4.对赤霞珠葡萄酒的感官特性的影响

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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 grafted on 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.
机译：众所周知，砧木会引起葡萄产量构成以及葡萄汁和葡萄酒理化成分的变化。然而，很少研究其对葡萄酒感官特性的影响。因此，进行了一项实验，以确定15种砧木对赤霞珠葡萄酒的感官特性的影响，该葡萄的葡萄藤嫁接到Rupestris du Lot，101-14 Mgt，3309 C，420A Mgt，5BB K，161-49上C，SO4，Solferino，1103 P，99 R，110 R，Gravesac，Fercal，Dogridge和Isabel，它们总共具有某些遗传多样性。实验设计按随机区组进行，进行15次处理，3次重复，每块地10个葡萄藤。收获成熟的葡萄，并在20升的玻璃容器中制成葡萄酒。酒精和苹果酸发酵完成后，将葡萄酒装瓶并储存在18°C下。明年，按照国际程序进行感官分析。品酒小组是由12位经验丰富的酿酒师组成的，他们通过不透明玻璃分隔的单个细胞对葡萄酒进行了评估。单调食用它们，并在9厘米非结构化秤中记录每个品尝者的感知。评估了22个变量，这些变量与视觉，嗅觉和味觉方面有关。结果表明，品酒小组未能检测到与赤霞珠葡萄酒的感官特性相关的任何变量的砧木显着差异（p> 0.05）。

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