High-Vigor Rootstock Exacerbates Herbaceous Notes in Vitis vinifera L. cv. Cabernet Sauvignon Berries and Wines Under Humid Climates

Rootstocks are widely used in viticulture as an agronomic measure to cope with biotic and abiotic stresses. In winegrapes, the aroma is one of the major factors defining the quality of grape berries and wines. In the present work, the grape aroma and wine aroma of Cabernet Sauvignon (CS) grafted on three rootstocks were investigated to inform the selection of rootstocks to utilize. 1103P, 5A, and SO4 altered the composition of aromatic volatiles in CS grapes and wines. Among them, 5A and SO4...