Chemical composition and sensory profile of Syrah wines from semiaridtropical Brazil?Rootstock and harvest season effects.

This study aims to characterise the chemical compositions and sensorial profiles of wines made with Syrahgrapes over two harvest seasons (first and second semester), over in different calendar years, from vines on twodifferent rootstocks (1103P and IAC 313). Wine chemical composition and sensory profile were influenced byboth rootstock and harvest season. Syrah wines on IAC 313 were favoured with higher concentrations of, pet-unidin 3-O-acetylglucoside (3.7 mg/L), malvidin 3-O-acetylglucoside (17.8 mg/L), malvidin 3-O-coumar-ylglucoside (4.4 mg/L), petunidin 3-O-coumarylglucoside (2.0 mg/L), peonidin 3-O-coumarylglucoside (1.4 mg/L), monomericflavanols (23.6 mg/L), oligomeric tannins (183.0 mg/L), total condensed tannins (1037.7 mg/L),dimer B1 (9.8 mg/L), B4 (5.0 mg/L), trimer C1 (3.1 mg/L) and calcium (80 mg/L). Syrah wines on 1103P hadhigher concentrations of total anthocyanins (375.6 mg/L, catechin (8.6 mg/L), epicatechin (12.6 mg/L), dimerB2 (21.0 mg/L), B1 3-O-gallate (1.8 mg/L), B2 3′-O-gallate (6.0 mg/L) and totalflavanols (53.4 mg/L). Thesensory profiles of the Syrah wines were influenced by rootstock followed by, mainly in relation to aromaticattributes. Syrah wines on IAC 313 were scored more highly by the tasters.