ArticleFoods (Basel, Switzerland)2022
The Expression of Aroma Components and Related Genes in Merlot and Marselan Scion-Rootstock Grape and Wine.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.Foods (Basel, Switzerland) · 2026Article
- Effects of Rootstock and Exogenous Plant Growth Regulators on Volatile Aroma Profiles and Terpenoid-Mediated Defense in Table Grape Fruit.Life (Basel, Switzerland) · 2026Article
- Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to CharacterizeInternational journal of food science · 2026Article
- Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review.Foods (Basel, Switzerland) · 2025Review
- Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine fromFoods (Basel, Switzerland) · 2025Article
- Effects of Different Rootstocks on Graft Compatibility, Growth, Yield, and Fruit Quality of Table Grape 'Fengguang'.Plants (Basel, Switzerland) · 2025Article
- High-Vigor Rootstock Exacerbates Herbaceous Notes inFoods (Basel, Switzerland) · 2025Article
- Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.Food chemistry: X · 2025Article
- Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in SixFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Rootstocks were bred and selected from several species in order to enhance the resistance against biotic or abiotic stresses. There are few studies on the effect of rootstocks on aroma and related gene expression. This study focused on the effects of three rootstocks, Kober 5BB (5BB), 1103 Paulsen (1103P), and Selection Oppenheim (SO4), on the aroma and volatile-related gene expression levels of Merlot and Marselan berries and wines. These three rootstocks reduced the total aroma content of Merlot wine. 5BB upregulated
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Registered trials
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