The Effects of Grape Vine Rootstock on the Quantity and Quality of Red Wine Productions from ‘Syrah’

Abstract

Growing grapes using different vine rootstocks can yield different quantity and quality of wine productions. The objective of this study was to find vine rootstock varieties of ‘Syrah’ for producing appropriate quantity and quality of good red wine. The study was done by comparing the quantity and quality of products resulted from grafting ‘Syrah’ vine grapes on top of vine rootstocks of ‘5 BB’, ‘125 AA’, ‘1103 P’, ‘5 C’, ‘110 R’, ‘IAC 572’, ‘1613 C’ varieties and those from a cutting method of the ‘Syrah’ vine grapes. The results showed that the numbers of inflorescences per vine stock produced by the grafting ‘Syrah’ vine grapes on top of vine rootstocks of ‘110 R’, ‘5 BB’, ‘IAC 572’, ‘1103 P’, ‘1613 C’ and ‘5 C’ varieties were best  at 18.00, 17.75, 14.50, 14.00, 13.25 and 10.75, respectively. The ‘5 BB’ and ‘125 AA’ rootstocks yielded the highest weights per inflorescence at 117.69 and 97.20 g, correspondingly. As a result, the vine rootstocks of ‘5 BB’, ‘110 R’, ’1103 P’ ‘ and ‘IAC 572’ yielded the productions the most at 2,087.22, 1,538.10, 1,227.66 and 1,033.85 grams per vine stock, respectively. As for the quality, it was found that the cutting method of ‘Syrah’ red wine varieties using their rooting system yielding the most soluble total solid content at 21 degrees Brix. The vine grape rootstock of ‘1613 C’ variety could produce acidity-alkali the best at 3.4. According to this study, it revealed that the grapevine rootstock of ‘110 R’ variety yielded quantity (1,538.10 g) and quality (TSS 19 Brix) of the product appropriately to be grapevine rootstocks to produce grapes for making red wine from ‘Syrah’ the best.