Exploring the Effect of Rootstocks on Cabernet-Sauvignon Wine Aromatic Expression Using Two Sensory Analysis Methods

This study investigated the impact of 14 and 20 rootstocks on Cabernet-Sauvignon wine aromatic expression across two vintages (2020 and 2021). Wines were microvinified under standardized conditions and analyzed using two complementary sensory methods: partial Napping (untrained assessors) and descriptive profiling (semitrained assessors). Napping revealed two main sensory clusters in 2020, while four clusters were highlighted in 2021, indicating greater sensory variability. Some rootstocks were consistently grouped across vintages, suggesting stable sensory characteristics, while others clustered differently depending on the year. Descriptive profiling showed that rootstock significantly affected certain aromas, such as blackcurrant and red jammy fruits, with vintage-dependent effects. Integration of both data sets indicated that 2020 Napping clusters differed significantly in amylic and black cherry intensities, whereas no differences were observed in 2021. This work underlines the complex relationship between rootstock and wine aroma and emphasizes the complementarity of sensory approaches.