# Rootstock Effect on Volatile Composition of Albarino Wines
## 3 Results and Discussion
### Wine Volatile Composition  
Forty-one aroma compounds belonging to different chemical groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes+C13-norisopenroids, volatile phenols, fatty acids, lactones and carbonyl compounds) were analyzed in wines from _V. vinifera_ cv Albarrino grafted on nine different rootstocks (Figure 1 and Table 4). The concentration of the total volatile composition of wines from the different rootstocks was compared (Figure 1). As it can be seen, in general, wines from the 2010 vintage accumulated a higher content of total volatiles. Significant differences among wines from different rootstocks were only shown in the 2010 vintage. Thus, wines from rootstock 110R had the highest total concentrations of volatiles (76.9 mg/L) in the 2010 vintage. The lowest value of volatiles was registered for Riparia G (2010), with a value of 24.0 mg/L. No significant differences were found for the concentrations of volatiles from the 2009 harvest; however, a tendency to show a higher total volatile concentration for wines from 110R was observed. Table 4 shows the individual concentrations of the volatile compounds determined in Albarrino wines, according to the rootstock and vintage. Table 4 also shows the results from the two-way ANOVA with interactions. A significant rootstock and vintage effects were observed, and the rootstock+vintage (R*V) interaction was also shown for the most volatile compounds. Thus, the rootstock affected twenty-seven aroma compounds (65.8%), and the vintage also showed influence on twenty-seven volatiles (65.8%). In addition, twenty-two compounds showed rootstock+vintage interaction (52.38%). Therefore, rootstock and vintage played a predominant role in determining the volatile modifications among Albarrino wines from the grafted vintage. In contrast, results obtained by [PERSON] et al. (2010) the dominant factor in Carignan nori wine volatile composition was the season, whereas rootstock did not have a significant effect in differentiating the wines. In this sense, in our study, more differences were found in the samples from the 2010 vintage (twenty-six volatiles) than in the samples from the 2009 vintage (fifteen volatiles). Independently from the rootstocks and vintages, the group of alcohols showed the highest concentrations in the Albarrino wines. A total of eleven alcohols were identified, representing between 35.3% and 71.1% of the total volatiles. This is in accordance with previous works of Albarrino wine volatiles (26; 27). Three alcohols (2+3-methyl-1-butanol and 2-phenylethanol) exhibited the highest concentration, with significant differences among wines, where wines from rootstock 110R reached the highest levels of these compounds in  
Figure 1: Total volatile concentration of Albarrino wines from different rootstocks over two vintages (2009 and 2010). Error bars correspond to SDs. Different letters (a, b and c) indicate significant differences among rootstocks in each season according to [PERSON]’s Least Significant Difference (LSD) test (\(p<0.05\)). both vintages. The lower values were exhibited by SO4, Riparia G, Gravesac and 41B wines. In agreement with this result, Merlot wines from SO4 also showed low levels alcohols, especially 2-phenylethanol, vs. other rootstocks [9]. Moreover, 2-phenylethanol has been reported to be a potential contributor to the floral character of wines, and this is attributed to its distinctive rose-like aroma [28; 29]. Other alcohols (2-methyl-1-propanol, 3-methyl-1-pentanol, 2,3-butanediol and methionol) also reached the highest concentrations for 110R in the 2010 vintage. Higher alcohols contribute to the aromatic complexity of wines at concentration below 300 mg/L [30; 31]. The groups of volatile acids and esters+acetates also show a high contribution to total volatile concentrations of wines (9.3% to 58.7% and 5.3% to 21.2%, respectively).