## 3 Results
### Effects of Rostotsots on Merlot Berry and Wine Volatile Composition
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**Wine**} \\ \cline{2-7}  & **MT** & **MT-5 BB** & **MT-1103P** & **MT-SO4** & **MN** & **MN-5 BB** & **MN-1103P** \\ \hline Alcohol degree (\%vol) & 12.06 \(\pm\) 0.05 B & 11.78 \(\pm\) 0.05 C & 12.56 \(\pm\) 0.08 A & 12.23 \(\pm\) 0.12 B & 12.32 \(\pm\) 0.05 a & 9.65 \(\pm\) 0.09 b & 9.33 \(\pm\) 0.08 c \\ Titralable acidity (g/L) & 5.26 \(\pm\) 0.04 B & 5.43 \(\pm\) 0.08 A & 5.07 \(\pm\) 0.05 C & 4.95 \(\pm\) 0.04 C & 5.88 \(\pm\) 0.04 a & 5.46 \(\pm\) 0.06 b & 4.88 \(\pm\) 0.05 c \\ Lactic acid (g/L) & 1.61 \(\pm\) 0.04 A & 1.38 \(\pm\) 0.04 B & 1.64 \(\pm\) 0.04 A & 1.65 \(\pm\) 0.03 A & 2.11 \(\pm\) 0.04 a & 1.44 \(\pm\) 0.02 b & 1.92 \(\pm\) 0.03 c \\ Tartaric acid (g/L) & 1.29 \(\pm\) 0.05 B & 1.50 \(\pm\) 0.00 A & 1.14 \(\pm\) 0.02 C & 1.29 \(\pm\) 0.02 B & 1.34 \(\pm\) 0.02 c & 2.13 \(\pm\) 0.02 a & 1.77 \(\pm\) 0.03 b \\ pH & 3.62 \(\pm\) 0.02 B & 3.60 \(\pm\) 0.01 B & 3.73 \(\pm\) 0.01 A & 3.70 \(\pm\) 0.01 A & 3.73 \(\pm\) 0.00 a & 3.50 \(\pm\) 0.01 c & 3.64 \(\pm\) 0.00 b \\ Glycerol (g/L) & 8.00 \(\pm\) 0.08 C & 8.23 \(\pm\) 0.09 B C & 8.77 \(\pm\) 0.12 A & 8.37 \(\pm\) 0.12 B & 7.90 \(\pm\) 0.24 a & 6.90 \(\pm\) 0.14 b & 6.83 \(\pm\) 0.12 b \\ \hline \multicolumn{7}{c}{All the parameters are listed with their standard deviations (n = 3). For each parameter, values with different letters are significantly different between the samples (\(p\leq\) 0.05).} \\ \end{tabular}
\end{table} 
Table 2: Effects of physicochemical parameters in the Merlot and Marselan wines induced by the rootstocks. \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \multicolumn{2}{c}{**Grape**} & \multicolumn{2}{c}{**Wine**} & \multicolumn{2}{c}{**Wine**} \\ \cline{2-9} \multicolumn{1}{c}{**MT**} & **MT-5 BB**} & **MT-1103P** & **MT-5 OM** & **MT** & **MT-5 BB** & **MT-TI03P** & **MT-5 OM** \\ \hline \multicolumn{9}{c}{**Cs compounds**} \\ \multicolumn{9}{c}{Hexanal} & 123.97 \(\pm\) 0.57 Å & 125.42 \(\pm\) 6.03 Å & ND & ND & 262.86 \(\pm\) 11.28 Å & 174.84 \(\pm\) 22.2 Å & 188.42 \(\pm\) 2.82 Å & 181.73 \(\pm\) 12.2 Å \\ \multicolumn{9}{c}{(\(I_{2}\)-)hexanal} & 91.11 \(\pm\) 0.34 Å & 79.90 \(\pm\) 1.90 Å & ND & ND & 199.41 \(\pm\) 7.10 Å & 134.31 \(\pm\) 29.29 Å & 142.32 \(\pm\) 21.4 Å & 140.79 \(\pm\) 1.4 Å \\ \multicolumn{9}{c}{(\(I_{2}\)-)hexanal} & 1.14 \(\pm\) 0.00 Å & 1.27 \(\pm\) 0.51 Å & ND & ND & 90.09 \(\pm\) 0.09 Å & 3.60 \(\pm\) 0.04 Å & 1.12 \(\pm\) 0.04 Å & 1.38 \(\pm\) 0.06 Å \\ \multicolumn{9}{c}{(\(I_{2}\)-hexanal} & 14.15 \(\pm\) 0.72 Å & 17.85 \(\pm\) 1.55 Å & ND & ND & 32.49 \(\pm\) 0.24 Å & 41.12 \(\pm\) 0.63 Å & 31.42 \(\pm\) 0.02 Å & 35.16 \(\pm\) 0.16 Å \\ \multicolumn{9}{c}{Hexanal} & 16.20 \(\pm\) 0.02 Å & 22.27 \(\pm\) 22.2 Å & 20.29 \(\pm\) 0.69 Å & 21.46 \(\pm\) 0.06 Å & 34.47 \(\pm\) 0.72 Å & 82.34 \(\pm\) 1.11 Å & 6.27 \(\pm\) 0.19 Å & 5.47 \(\pm\) 0.42 Å \\ \multicolumn{9}{c}{Hexanoic acid} & 2.08 \(\pm\) 0.72 Å & 2.95 \(\pm\) 0.13 Å & ND & ND & 32.43 \(\pm\) 7.30 Å & 56.22 \(\pm\) 1.37 Å & 39.95 \(\pm\) 2.37 Å & 60.72 \(\pm\) 5.69 Å \\ \multicolumn{9}{c}{Isobutyl acetate} & ND & ND & 2.87 \(\pm\) 0.12 Å & 2.81 \(\pm\) 0.02 Å & ND & ND & ND & ND \\ Butanico acid, ethyl ester & ND & ND & 5.73 \(\pm\) 0.27 Å & 5.25 \(\pm\) 0.00 Å & ND & ND & ND & ND \\
**Moneteperes** & & & & & & & & \\ Linazol & 0.75 \(\pm\) 0.01 & ND & ND & ND & 1.58 \(\pm\) 0.035 c & ND & 1.90 \(\pm\)  
Monoterpenes, which directly affect the floral aroma of Muscat varieties, were less in non-muscat grapes such as Merlot. Rootstock 1103P and SO4 significantly induced the synthesis of citronellol in the Merlot grape, with the exception of linalool and geraniol. Among the monoterpenes for wines, MT and MT-1103P had higher geraniol than MT-5 BB, while MT-SO4 had the highest linalool. Among these compounds, 5 BB had a negative influence on ester concentrations of Merlot grape, while 1103P increased the concentrations of alcohol, ketone, ester, and acid significantly more than own-rooted Merlot.