Effects of the rootstock Ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics

• R.R. WALKER ^[2] ; P.R. CLINGELEFFER ^[2] ; G.H. KERRIDGE ^[2] ; E.H. RÜHL ^[2] ; P.R. NICHOLAS ^[1] ; D.H. BLACKMORE ^[2]
  1. [1] South Australian Research and Development Institute

     South Australian Research and Development Institute

     Australia

     
  2. [2] CSIRO Plant Industry, Horticulture Unit
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 4, Nº 3, 1998, págs. 100-110
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • The influence of Ramsey, used as rootstock of the scion cvs Muscat Gordo Blanco (syn. Muscat of Alexandria), Shiraz (syn. Syrah), Riesling, Cabernet Sauvignon and Chardonnay, on the characteristics of the grape berries and of wine made from them was investigated, comparing ‘own‐rooted’ and ‘grafted’, and comparing wine fermented as juice (without skins) and must (juice and skins). The study involved the partitioning of K+ within berries, changes in juice K+, malic and tartaric acid through fermentation, wine inorganic ion and organic acid composition, and wine spectral characteristics. K+ concentration was higher in berries from grafted than from own‐rooted for all varieties except Chardonnay, and highest for grafted Shiraz. It was higher in skin than in pulp and seeds. In the pulp, it was highest for grafted Shiraz. K+ concentrations in all ferments using must (i.e. juice plus skins) increased during the initial two days after crushing, with the increase reflecting extraction from skins, being greatest for Shiraz and Muscat Gordo Blanco. Tartaric acid concentration in must also increased during the initial two days after crushing and then decreased. Malic acid concentration was higher in juice of Ramsey‐grafted than own‐rooted vines, especially for Shiraz; concentrations did not change markedly during the initial 12 days of fermentation, except where malo‐lactic fermentation occurred. Wine made from grapes of grafted contained significantly less tartaric and more malic acid than that made from own‐rooted for all varieties and for both fermentation types, with the exception of tartaric acid in wine of Muscat Gordo Blanco fermented as must. Wine made from juice had significantly higher tartaric acid and lower malic acid than that made from must for all varieties except for tartaric acid in wine from grafted Shiraz and malic acid in own‐rooted Chardonnay. Wine had a smaller tartaric acid/malic acid ratio when made from must. Wine pH was positively correlated with K+ but negatively with tartaric acid and with the tartaric acid to malic acid ratio. Overall, Shiraz wine contained highest Cl˜, Na+ and K+ concentrations. Red wines obtained from grafted had higher colour hue, especially those from Shiraz. Wines made from fruit borne on own‐rooted Cabernet Sauvignon had the highest concentration of total anthocyanins, ionised anthocyanins and total phenolics.