How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo
Table 4
Must physical-chemical parameters of Tempranillo grapes at harvest, for four rootstocks from 2018 to 2020.
TSS
pH
TA
Tartaric acid
Malic acid
Potassium
YAN
Anthocyanins
TPI
(Brix)
(g/L)
Two-way ANOVA
Rootstock
1103-P
21.2 a
3.64 a
4.08 a
6.72 a
2.23 a
1.55 a
0.231 a
1.17 b
67.20 b
110-R
21.7 a
3.57 b
3.92 b
6.55 b
1.83 b
1.44 a
0.191 b
1.35 a
67.48 b
161-49C
21.4 a
3.55 cb
3.86 b
6.63 ba
1.51 c
1.24 b
0.237 a
1.24 ba
73.78 a
41B
20.0 b
3.52 c
3.69 c
6.52 b
1.28 d
1.21 b
0.168 c
1.09 b
62.63 b
Year
2018
20.3 b
3.51 b
3.99 a
6.57 b
2.11 a
1.33
0.215 b
1.1 b
62.14 c
2019
22.3 a
3.61 a
3.70 b
6.16 c
1.61 b
1.38
0.152 c
1.49 a
68.23 b
2020
20.5 b
3.59 a
3.96 a
7.08 a
1.42 c
1.37
0.253 a
1.04 b
72.95 a
R
∗∗∗
∗∗∗
∗∗∗
∗∗
∗∗∗
∗∗∗
∗∗∗
∗∗∗
Y
∗∗∗
∗∗∗
∗∗∗
∗∗∗
∗∗∗
ns
∗∗∗
∗∗∗
∗∗∗
R·Y
Ns
∗∗
∗∗∗
ns
ns
ns
ns
One-way ANOVA
2018
1103-P
20.7 ba
3.55
4.33 a
6.72 a
2.64 a
1.49
0.246 a
1.18 ba
60.48 b
110-R
20.5 ba
3.47
4.18 a
6.59 ba
2.20 b
1.35
0.210 ba
1.17 ba
59.36 b
161-49C
21.1 a
3.56
3.74 b
6.53 ba
1.96 cb
1.28
0.230 ba
1.21 a
73.45 a
41B
19.0 b
3.48
3.76 b
6.45 b
1.65 c
1.23
0.176 b
0.84 b
55.29 b
2019
1103-P
22.5 ba
3.70 a
3.88 a
6.31 a
2.16 a
1.58 a
0.179 a
1.38 b
68.91 ba
110-R
23.1 a
3.63 ba
3.70 ba
6.04 b
1.73 b
1.47 a
0.132 b
1.63 a
68.34 ba
161-49C
22.1 ba
3.53 c
3.78 a
6.39 a
1.26 c
1.20 b
0.175 a
1.56 ba
72.91 a
41B
21.8 b
3.59 cb
3.45 b
5.91 b
1.27 c
1.27 b
0.122 b
1.41 b
62.76 b
2020
1103-P
20.5 ba
3.68 a
4.05 a
7.14
1.88 a
1.58 a
0.268 ba
0.94 b
72.22
110-R
21.6 a
3.63 ba
3.87 b
7.04
1.57 b
1.51 a
0.232 cb
1.26 a
74.74
161-49C
21.0 a
3.56 cb
4.05 a
6.96
1.31 b
1.25 b
0.306 a
0.95 b
74.99
41B
19.1 b
3.48 c
3.88 ba
7.19
0.93 c
1.14 b
0.208 c
1.03 b
69.83
∗, , and indicate significant differences at the 0.05, 0.01, and 0.001 levels of probability, respectively. In each column and for each factor or interaction, different letters indicate significant differences according to Duncan’s multiple range test at the 95% confidence level. TPI: total phenolic index and YAN: yeast-assimilable nitrogen.
