{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:00:35Z","timestamp":1792789235947,"version":"4.5.0"},"reference-count":57,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T00:00:00Z","timestamp":1789257600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Xinjiang Production and Construction Corps Program for Cultivating Backbone Talents in Agriculture, Rural Areas, and Farmers; the National Natural Science Foundation of China","award":["202406"],"award-info":[{"award-number":["202406"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"crossref"}]},{"award":["202406"],"award-info":[{"award-number":["202406"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32560698"],"award-info":[{"award-number":["32560698"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32560698"],"award-info":[{"award-number":["32560698"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Xinjiang Tianchi Talents Program","award":["BT-2025-TCYC-0098"],"award-info":[{"award-number":["BT-2025-TCYC-0098"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study assessed how rootstocks affect the physicochemical traits, sensory quality, and aroma profile of \u2018Cabernet Sauvignon\u2019 (CS) wine to guide rootstock selection in arid regions. Self-grafted vines (CS\/CS) were the control, and five combinations (CS\/5BB, CS\/140R, CS\/5C, CS\/SO4, CS\/kangzhen3) were vinified using standard procedures. Physicochemical indices, CIELab colour, and sensory attributes were evaluated; volatiles were analysed by HS-SPME-GC-MS and interpreted using PCA, OPLS-DA, and OAVs. All wines met national dry red wine standards. CS\/SO4 showed the best overall physicochemical quality (composite PCA score 4.167, ranked first) and significantly higher dry extract, total sugar, soluble solids, and resveratrol than CS\/CS. CS\/5BB had the highest total semi-quantitative aroma compound content (53,278.32 \u03bcg\u00b7L\u22121) and the greatest ester proportion (42.85%), exceeding the other treatments (10.98\u201338.61%). Ninety-four volatiles were identified; 13 compounds exhibited OAV &gt; 1, mainly esters (ethyl butyrate, ethyl hexanoate, and ethyl octanoate) and aldehydes (hexanal and heptanal) imparting fruity, floral, and green notes. OPLS-DA identified 15 discriminant compounds (VIP &gt; 1), including ethyl acetate, phenethyl alcohol, and isopentanol. CS\/5BB and CS\/5C were enriched in floral\/fruity esters, whereas CS\/140R and CS\/CS showed stronger vegetal\/chemical notes. Rootstock significantly altered physicochemical properties, colour, antioxidant capacity, and aroma; CS\/SO4 may improve balance and ageing potential, while CS\/5BB enhances aroma complexity and fruit expression. As the data were obtained from a single vineyard site and a single harvest year, these findings require validation in multi-year trials.<\/jats:p>","DOI":"10.3390\/foods15183233","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T09:34:01Z","timestamp":1789378441000},"page":"3233","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of \u2018Cabernet Sauvignon\u2019 Wine"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-2554-3933","authenticated-orcid":false,"given":"Zongyi","family":"Zhang","sequence":"first","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaolu","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenting","family":"Zhai","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunmei","family":"Zhu","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zongmin","family":"Fan","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhijun","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junli","family":"Sun","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baolong","family":"Zhao","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, China"},{"name":"The Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Xinjiang Production and Construction Corps, Shihezi 832003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Zhao, B.L., Liu, Z.Y., Zhu, C.M., Zhang, Z.J., Shi, W.C., Lu, Q.J., and Sun, J.L. 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