Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.

Zongyi Zhang, Xiaolu Li, Wenting Zhai, Chunmei Zhu, Zongmin Fan, Zhijun Zhang, Junli Sun, Baolong Zhao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Zongyi ZhangDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.ORCID 0009-0003-2554-3933

Xiaolu LiDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Wenting ZhaiDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Chunmei ZhuDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Zongmin FanDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Zhijun ZhangDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Junli SunDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Baolong ZhaoDepartment of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China.

Funding

National Natural Science Foundation of China 32560698Xinjiang Production and Construction Corps Program for Cultivating Backbone Talents in Agriculture, Rural Areas, and Farmers; the National Natural Science Foundation of China 202406Xinjiang Tianchi Talents Program BT-2025-TCYC-0098

6 · The paper itself

Abstract

This study assessed how rootstocks affect the physicochemical traits, sensory quality, and aroma profile of 'Cabernet Sauvignon' (CS) wine to guide rootstock selection in arid regions. Self-grafted vines (CS/CS) were the control, and five combinations (CS/5BB, CS/140R, CS/5C, CS/SO4, CS/kangzhen3) were vinified using standard procedures. Physicochemical indices, CIELab colour, and sensory attributes were evaluated; volatiles were analysed by HS-SPME-GC-MS and interpreted using PCA, OPLS-DA, and OAVs. All wines met national dry red wine standards. CS/SO4 showed the best overall physicochemical quality (composite PCA score 4.167, ranked first) and significantly higher dry extract, total sugar, soluble solids, and resveratrol than CS/CS. CS/5BB had the highest total semi-quantitative aroma compound content (53,278.32 μg·L

Indexed as

aroma activity valuesaroma compounds‘Cabernet Sauvignon’ winegraftingquality evaluation

Identifiers

PMID42794020

DOI10.3390/foods15183233

PMCPMC13605805

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.