Assessing vine training systems and rootstocks through a flavoromic approach of grape juices

This study applied a flavoromic approach to identify the most suitable combination of training system (trellis, lyre, and espalier) and rootstock (IAC 572 and IAC 766) for grape cultivation aimed at juice production. Grape juices were evaluated for physicochemical properties, antioxidant activity, phenolic profile (LC-DAD-QToF-MS), volatile composition (HS-SPME-GC/qMS), odor-active compounds (OSME-GC-O), and sensory attributes. Juices produced from vines grafted onto IAC 572 showed higher anthocyanins contents, resulting in greater color intensity and antioxidant activity. The trellis × IAC 572 combination yielded the highest concentrations of ethyl esters with intense fruity aroma. Foxy notes were more pronounced in juices from trellis and espalier systems combined with IAC 572, which correlated with higher furaneol levels. Therefore, flavoromics demonstrated that the enhanced vegetative growth and regulated solar incidence provided by IAC 572, particularly when combined with trellis or espalier systems, favor the biosynthesis of key metabolites that drive grape juice quality. • Training systems and rootstocks impact the chemical and sensory profile of juices. • Flavoromics guided the proper management of grapevines in juice production. • The IAC 572 rootstock promoted a higher level of anthocyanins in the juices. • The trellis training system yielded grape juices with an enhanced foxy aroma.