International Journal of Molecular Sciences Article Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles Yu Wang 1,2, Wei-Kai Chen 1,2, Xiao-Tong Gao 1,2, Lei He 1,2, Xiao-Hui Yang 1,2, Fei He 1,2, Chang-Qing Duan 1,2 and Jun Wang 1,2,* 1 Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
[email protected] (Y.W.);
[email protected] (W.-K.C.);
[email protected] (X.-T.G.);
[email protected] (L.H.);
[email protected] (X.-H.Y.);
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[email protected] (C.-Q.D.) 2 Key Laboratory of Viticultural and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China * Correspondence:
[email protected]; Tel.: +86-10-62738537 Received: 25 December 2018; Accepted: 15 January 2019; Published: 18 January 2019 Abstract: Rootstocks are widely used in viticulture due to their resistance to biotic and abiotic stress. Additionally, rootstocks can affect vine growth and berry quality. This study evaluated the effects of eight rootstocks (101-14, 110R, 5A, 5BB, Ganzin 1, Harmony, Riparia Gloire, and SO4) on the vine growth, berry ripening, and flavonoids and aromatic profiles of Cabernet Sauvignon in two consecutive seasons (2015–2016). With few exceptions, minor differences were observed among grafted and own-rooted vines. Own-rooted vines produced the least pruning weight but the highest yield. 101-14, 5BB, and SO4 slightly reduced total soluble solids, but increased acidity, showing tendencies for retarding maturation.