Use of rootstocks to reduce chloride & sodium levels in export wines

A range of commercially available rootstocks were evaluated with Shiraz and Chardonnay as scions and across a range of sites and irrigation water salinities for their ability to limit the accumulation of chloride (Cl-) and sodium (Na+) in grape juice and wine. Parameters monitored on vines at all sites included bloomtime petiole Cl- and Na+ concentrations, harvest time grape juice Cl-, Na+ and K+ concentrations, wine Cl-, Na+ and K+ concentrations, winter pruning wood weights, number of shoots per vine, bunches per shoot, bunches per vine, bunch weight, berry weight, vine yield, grape juice soluble solids, pH and titratable acidity, wine pH, titratable acidity, spectral characteristics and sensory evaluation. Soil solution salinities and sodium absorption ratios were also monitored.