Rootstock Effect on Volatile Composition of Albariño Wines

Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect berry quality. This study evaluated influence of nine (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C 41B) volatile Albariño in two consecutive vintages. Material Methods: Volatile compounds belonging eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, phenols, acids, lactones carbonyl compounds) were determined wines by GC–MS, during 2009 2010 Results: 110R had positive wines, increasing total concentration, due 2-phenylethanol, decanoic hexanoic esters acetates, C13-norisoprenoids. However, higher contribution fatty acids was shown when grapevines grafted onto SO4. Conclusions: work provides new information about impact composition, where under edaphoclimatic conditions Salnés Valley (Galicia, Spain).