Effect of rootstock on yield, grape composition and wine sensory
attributes of Shiraz grown in a moderately saline environment
R.R. WALKER1 , D.H. BLACKMORE1, P.R. CLINGELEFFER1, H. HOLT2,W. PEARSON2 and
1 CSIRO Agriculture and Food, Waite Campus, Glen Osmond, SA 5064, Australia; 2 The Australian Wine Research
Institute, Waite Campus, Glen Osmond, SA 5064, Australia
Corresponding author: Dr Rob R. Walker, email email@example.com
Australian Journal of Grape and Wine Research 25(4):
Background and Aims: The study compared the viticultural performance and wine sensory attributes of Shiraz grafted on eight rootstocks with a range in vine vigour and grown under drip-irrigation with moderately saline water.
Methods and Results: The rootstocks were 140 Ruggeri, 1103 Paulsen, 110 Richter, Ramsey, 101-14, M5489, M5512 and M6262. Ramsey and 140 Ruggeri had the highest leaf area index and M6262 the lowest. Ramsey had highest yield, followed by 140 Ruggeri > M5489 = 110 Richter > M5512 > 1103 Paulsen = 101-14 > M6262. Rootstock M6262 had highest wine chloride concentration of 482 and 384 mg/L in 2012 and 2013, respectively, but salty taste and a thickness mouthfeel (viscosity) were significant only in 2012. Wines from the other seven rootstocks had a chloride and sodium concentration under 175 and 40 mg/L, respectively. Colour density was highest in wine from 101-14 in 2012 and from 101-14, 1103 Paulsen and M5489 in 2013. A salt tolerance index (STI) for the eight rootstocks was calculated based on yield, leaf area index, grape juice chloride and sodium concentration and wine colour density.
Conclusions: Rootstock M6262 had lowest STI in both years. M5489 had highest STI in 2013 followed by 110
Richter = M5512 = 101-14 = 140 Ruggeri. The recognition threshold for salty taste may lie between a chloride concentration
in wine of between 384 and 482 mg/L.
Significance of the Study: The STI, based on five wine grape performance parameters, provides a promising measure of
rootstock salt tolerance compared with the traditional parameters of yield and/or capacity for salt exclusion.