Modifications of ‘Summer Black’ grape berry quality as affected by the different rootstocks

Grafting grapevines on resistant rootstocks is an effective tool to overcome biotic and abiotic stress constraints. The increasing consumer attention for fruit quality makes it indispensable to evaluate the impacts of resistant rootstocks on fruit quality. In this paper, berry quality modifications induced by the rootstocks were determined in the ‘Summer Black’ grape. Compared to the own-rooted vines, berry and cluster weights, berry texture and skin color were altered by the rootstocks to varying extents. Beta maintained TSS/TA and the contents of fructose, glucose and sucrose; in contrast, SO4, 5BB and 101–14 M impaired these parameters. The rootstocks modified berry nutrition and flavor by affecting the contents of cations and free amino acids. Aroma amount and components were largely modified by the rootstocks; Beta largely enhanced the amount of total aroma volatiles and ester compounds while SO4 imparted the reverse influence. Hence, berry nutrition and flavor were widely modified by the rootstocks; the Beta rootstock favored berry quality, and SO4 impaired berry quality; the effects of 5BB and 101–14 M on berry quality varied according to the different parameters.