## 3 Results
### Effects of Rootstocks on Marselan Berry and Wine Volatile Composition  
Table 4 lists the concentrations of the main aroma compounds of the Marselan scion-rootstock berries and wines. In Marselan berries, pentanoic acid was detected in large quantities and hexanol was also found at a high level. Notably, the major C6 compounds, such as hexanal, (_E_)-2-hexenal, and 3-hexenol, were not detected. Compared to the own-rooted berries, 5 BB had significant positive effects on the concentrations of isobutyl acetate and 3-methyl-4-oxo-pentanoic acid. In contrast, C6 compounds were detected in Marselan wines. The rootstocks 5 BB and SO4 changed the relative levels of the aroma volatiles of the eight types of Marselan wines. They had an improved influence with hexanal and (_E_)-2-hexenal compared to own-rooted wine when the concentrations of hexanoic acid and (_E_)-3-hexenol had decreased markedly. Additionally, a small amount of 2-ethyl-furan was found in wines from grafted Marselan, which offered a strong sweet and coffee-like aroma at low concentrations. The wine from MN-1103P had the highest (_E_)/(_Z_)-2-hexenol, while the wine from MN-5 BB was found to have the lowest level of hexanol.  
Compared to the Marselan grape, four terpen were found in MN-5 BB and MN-1103P, while only two terpen were found in own-rooted berries. Citronellol and \(\alpha\)-terpineol were found in all Marselan berries, and MN-1103P had a significant effect on both compounds. Citronellol afforded an elegant rose aroma, while \(\alpha\)-terpineol led to a clove aroma. Farnesene and nerolidol were detected only in MN-5 BB and MN-1103P grapes. MN-5 BB had a substantial farnesene content, which endowed a green color and a fragrant aroma, while MN-1103P had a higher nerolidol, affording apple and rose aromas, along with a hint of wood aroma. A total of seven terpen were found in Marselan wines: linalool, \(\alpha\)-terpineol, geraniol, citronellol, trans-\(\beta\)-ocimene, neral, and \(\beta\)-myrcene. Citronellol was not detected in MN. Geraniol, linalool, and \(\beta\)-myrcene were the main volatile terpen in the Marselan wines. While geraniol showed a warm, sweet rose aroma, linalool had a lily-of-the-valley aroma and \(\beta\)-myrcene presented orange and balsam aroma. MN-5 BB had significant effects on the geraniol amount compared to MN and MN-1103P.  
The concentrations of total esters in MN-5 BB grapes were statistically higher than those in MN and MN-1103P, while the concentrations of total ketones in MN-1103P were significantly higher than in others. The abundant aroma profiles in Marselan berries and wines were different, with alcohol and acid being responsible for the aroma in berries and aldehyde and alcohol being responsible for the aroma in wines. Among these compounds, rootstock 5 BB and 1103P had a negative influence on the concentrations of total alcohols and aldehydes, while MN-1103P berries had the lowest total acids. On the contrary, the total aldehydes in MN-5 BB and MN-1103P wines had a dramatically higher level than in MN, while the total alcohols and ketones had a similar level in all Marselan wines. Specially, rootstocks had a negative influence on the acid concentrations.  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \multicolumn{6}{c}{**Grape**} & \multicolumn{3}{c}{**Wine**} \\ \cline{2-7}  & **MN** & **MN-5 BB** & **MN-1103P** & **MN** & **MN-5 BB** & **MN-1103P** \\ \hline