Rootstock Influence on the Phenolic Composition and Sensory Attributes of Vitis vinifera cv. Xinomavro Wines

Rootstock–scion interactions are recognised as key determinants of grapevine physiology and secondary metabolism, yet their role in modulating the phenolic profile and sensory typicity of cv. Xinomavro, a Greek red variety characterised by low anthocyanin content and high acidity, remains insufficiently documented. This study evaluated the effect of five rootstocks (110R, 161-49C, 3309C, 101-14MGt and Vitis riparia) on Xinomavro grape composition and wine quality. The vines were cultivated under identical vineyard management in an experimental vineyard in Amyntaio and the wines were produced under similar vinification conditions. Grape physicochemical parameters and their phenolic composition were determined, while wines were analysed for basic oenological parameters, phenolic composition and individual anthocyanins by HPLC. Sensory evaluation of wines was conducted by a trained panel. Rootstocks significantly affected anthocyanin accumulation, extractability and tannin distribution in grapes, and modulated wine phenolic composition, colour intensity and aromatic profile. Overall, rootstock selection emerges as an important viticultural tool to regulate phenolic composition, colour expression and sensory typicity of Xinomavro wines under evolving climatic conditions.