Using rootstocks to lower berry potassium concentrations in
‘Cabernet Sauvignon’ grapevines

Zeyu Xiao1), 2), K. A. DeGaris3), T. Baby1), S. J. McLoughlin4), B. P. Holz apfel1), 6), R. R. Walk er1), 5),
L. M. Schmidtk e1), 2) and S. Y. Rogiers1), 2), 6)

1) National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, Australia
2) ARC Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, Australia
3) Limestone Coast Grape & Wine Council Inc., Coonawarra, Australia
4) Vinehealth Australia, Industry Offices, National Wine Centre, Adelaide, Australia
5) CSIRO Agriculture and Food, Waite Campus, Glen Osmond, Australia
6) NSW Department of Primary Industries, Wagga Wagga, Australia

Vitis 59,117–126 (2020)

Article available at the AWRI Library

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