Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review

Rootstocks play a crucial role in viticulture because of both their agronomic benefits and impact on grape and wine chemical composition. Their influence on vigor, yield, and phenolic maturity has been widely studied, but only recently have studies begun to examine their effects on wine aroma compounds and sensory profiles. This review compiles findings of studies investigating 33 rootstocks for their influence on wine aroma composition and 29 rootstocks for sensory evaluation across 10 red and four white grape varieties. The most studied rootstocks include 1103 Paulsen, 110 Richter, Sélection Oppenheim 4 and 101-14 Millardet et de Grasset. Shiraz, Merlot, and Cabernet-Sauvignon are the most frequently assessed varieties. Despite growing works in this research area, results are highly variable due to differences in experimental design, winemaking protocols, and sensory methodologies. Only five studies have simultaneously analyzed both wine aroma compounds and sensory attributes. While some consistent trends emerge for certain aroma compounds, such as β-damascenone or linalool, most findings remain context-dependent. This review emphasizes a lack of standardization, including that of winemaking conditions, and highlights the critical need for multi-site, multi-year studies to better understand rootstock effects on wine aroma and sensory quality.