Effects Of Different Rootstocks On Cold Resistance,Fruit Quality And Wine Quality Of Cabernet Sauvignon Grape Branches

?Object?To explore determine the influence of Rootstock on the cold resistance,fruit quality and wine quality of'Cabernet Sauvignon'grape,the cold resistance,fruit quality and wine quality of Cabernet Sauvignon grape branches of different rootstocks were evaluated comprehensively,in order to screen out the excellent Rootstock Varieties that can improve the cold resistance of Cabernet Sauvignon grape and have no impact on the quality of Cabernet Sauvignon grape,and even can improve the quality of grape wine The cold resistant cultivation of Cabernet Sauvignon and the introduction of rootstock provide theoretical basis.?Method?In terms of cold resistance,The annual mature branches of the'cabernet sauvignon'grape grafted on 5 rootstocks?5BB,SO4,kangzhen3,5C,140R?and the self-root anvil were exposed to artificial low temperatures of-12°C,-15°C,-18°C,-21°C,-24°C,and-27°C.Physiological and biochemical indicators,such as relative conductivity?REC?,malondialdehyde?MDA?,free proline,soluble sugars,soluble proteins,bud germination rate,activities of peroxidase?POD?,catalase?CAT?and superoxide dismutase?SOD?,and other physiological indicators were analyzed.Shoots stored at 4°C were used as the control.Semi-lethal temperature(LT₅₀)was obtained from the regressed logistic equation of relative electrical conductivity vs temperature.The data were subject to principal component analysisfor comprehensive evaluation of cold tolerance.In terms of fruit quality and wine quality,five-year-old CS/5BB,CS/SO4,CS/5C,CS/140R,and CS/kangzhen3 rootstock combinations were used as treatments,and Cabernet Sauvignon self-root seedlings?CS?were used as controls to determine Eleven quality factors such as total sugar in berries and 21 quality factors such as sensory quality and total acid in wine.Combined with the principal component analysis method,the quality differences of different rootstocks"Cabernet Sauvignon"grapes and dry red wine were comprehensively evaluated.?Result??1?In the cooling stage from 4°C to-27°C,With the decrease in temperature,the relative electrical conductivity,malondialdehyde content,soluble protein content and CAT activity of all the varieties showed an increasing trend,but the increase range was different,The contents of free proline,soluble sugars and the activity of POD increased first and then decreased during temperature,while the SOD activity showed a“rise-decline-rise-decline”trend;The semi-lethal temperatures of CS/5BB,CS/SO4,CS/kangzhen3,CS/5C,CS/140R and CS were-20.09°C,-19.37°C,-16.94°C,-16.31°C,-14.74°C,and-13.43°C,respectively.?2?All 5 rootstocks can improve the content of total sugars,soluble solids,total phenols,tannins,anthocyanins,flavonoids and total antioxidant capacity of'cabernet sauvignon'fruits and wines,and the total acid content is significantly lower than that of self-rooted seedlings.Among them,the total sugar content of'CS/5BB'grape fruit is the highest,reaching 184.49 g·L^-1,the total sugar content of'CS/SO4','CS/5BB'and'CS/140R'in the early aging stage is the highest,which is more the root seedlings are 0.7 g·L^-1,0.43 g·L^-1,0.47 g·L^-1 respectively;The contents of soluble solids of'CS/SO4'fruits and early aging wines were the highest,which were 24.77°Brix and 10.40°Brix,respectively,which were 3.97°Brix and 3.60°Brix higher than those of self-rooted seedlings.The CS/SO4 fruit tannin and the content of resveratrol at the beginning of aging,reaching 644.33 mg·L^-1 and 2.11 mg·L^-1,respectively;There was no significant difference in tannin content of'CS/5BB'and'CS/140R'at the early aging stage,which were significantly higher than other combinations and self-root seedlings,reaching 175.60 mg·L^-1 and 164.35 mg·L^-1.5BB,SO4,140R and kangzhen3 rootstocks can significantly increase the content of flavonoids and vitamin C in the fruit of Cabernet Sauvignon grape,while 5C rootstock has no significant effect.At the beginning of six treatments,the wine had good luster,all showing a ruby red color with a purplish red hue.CS?control?has the largest L^*value of 93.94,which is significantly higher than other wine samples,with the brightest color.CS/SO4treatment has the largest a^*,b^*and?E^*ab values and the darkest tone.?Conclusion??1?The cold tolerance ofCabernet Sauvignonplants grafted on the six rootstocks from high to low was CS/5BB>CS/SO4>CS/5C>CS/140R>CS/kangzhen3>CS.?2?The comprehensive evaluation of the fruit quality of different rootstock and panicle combinatio ns ranked from high to low:CS/SO4>CS/5BB>CS/140R>CS/5C>CS/kangzhen3>CS;The results of statistical analysis based on principal component analysis?PCA?and sensory quality evaluation sho w thatthe comprehensive evaluation of the quality of the wines in the early stages of aging is fro m high to low:CS/SO4>CS/5BB>CS/140R>CS/kangzhen3>CS/5C>CS.SO4,5BB,140R,kangzhen3,and 5C can be used as suitable rootstocks to improve the quality of Cabernet Sauvignon in Xinjia ng production areas.