Sensory properties of 'Cabernet Sauvignon' wines as affected by rootstock and season

Cabernet Sauvignon wines have been described as ruby red colored and with a typical herbaceous flavour. The effect of the rootstock and the climatic factors on these characteristics have been known, and it is important to investigate how to manage rootstocks in order to optimize grape quality. Thus, the aim of this study was to estimate the effect of seven rootstocks (SO4, 420A, 3309 C, 161.49, Fercal, 1103P, Kober 5BB) on grape production and quality. A three-years trial was carried out in the DOC area "Colli Orientali del Friuli", north-eastern Italy. The rootstocks mainly affected productivity and little differences were observed in the quality parameters; in fact, 161.49, SO4 and 420A showed higher yields in comparison with Fercal and Kober 5BB, while little differences in sugars were assessed. The sensory analysis of the wines was performed during three years. Summarizing the results, 161.49 and 420A rootstocks have been judged as better by the panel, average scores have been reported for Fercal and Kober 5BB rootstocks, different evaluations have been obtained by SO4 and 1103P rootstocks in the three years. The factor year seems to have more influence on sensory analyses than the factor rootstock. The relationship between sugars and sensory scores did not reveal a significant correlation even when the different years were kept separate. Thus, it is clear that the quality of wines needs to be described both with chemical parameters and with sensory analysis.