Assesment of quality differences of cabernet franc (Vitis vinifera L.) wines grafted on different root stocks

In this study, some characteristics and differences in phenolic and aromatic components of wines produced by using Cabernet Franc grape varieties grafted on Fercal, 41B and 140Ru rootstocks grown in private producer vineyards in Şarköy district of Tekirdağ province were determined. According to the results of the study,The total phenolic content was 1504.29 mg GAE/L in Fercal rootstock wine, 1690.00 mg GAE/L in 41B rootstock wine and 1932.86 mg GAE/L in 140Ru rootstock wine. 21 phenolic compounds including 12 phenolic acids, 1 stilbene, 1 flavanol triols, 4 flavonols and 3 flavonoids were determined. There were 51 aroma substances identified in the wine of Fercal rootstock, 51 in the wine of 41B rootstock and 51 in the wine of 140Ru rootstock. Higher alcohols (11-12-12), esters (15-14-15), volatile acids (10-11-10), 6C compounds (1), carbonyl compounds (2-1-2), volatile phenols (5-5-4), organic sulfur (1) and lactones (6) were identified and quantified in Cabernet Franc wines from Fercal, 41B and 140Ru rootstocks, respectively.