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Over a period of 15 years, the influence of 12 different rootstock varieties on phenology, vigour, nutrient content of leaves, yield, must components and wine sensory characteristics was observed on a calcareous deep-loosened soil on marl in the high-precipitation wine- growing region Southern Styria. While the varieties 161-49C and B & ouml;rner were the earliest and 1103P the latest at budbreak, no difference was found in the time of flowering. The lowest vigour was shown by the varieties 161-49C, B & ouml;rner and Binova. Medium vigour was achieved with 8B, C3309, Ganzin 9 and 5C. The strongest growth was achieved by 5BB, 1103P, SO4, 420A and Fercal. Significant differences in leaf nutrient values were found for the elements phosphorus, calcium, magnesium and copper. The highest phosphorus levels were measured in Fercal, Ganzin 9 and 1103P and the lowest in B & ouml;rner and Binova. The highest calcium value was shown by the 420A variant, the lowest by Ganzin 9, B & ouml;rner and 8B. Magnesium was absorbed most efficiently by 1103P, Fercal and C3309. There were no significant differences in bunch texture and susceptibility to bunch rot. There were also no significant differences in drought resistance, especially in the dry vintages 2013 and 2017, although the varieties 420A, Fercal and 1103P tended to show fewer symptoms of drought damage and 8B, B & ouml;rner and Binova more. In terms of yield, the rootstock varieties 420A and 1103P were the most productive. The lowest grape weights and yields were produced by the varieties 161-49C and Ganzin 9. High must proline values were achieved by Ganzin 9, the lowest by 5BB and 1103P. The highest must magnesium values were achieved by C 3309, the lowest by 5C and SO4. Organoleptic wine evaluation of the 2018 vintage revealed no significant differences in the ,,body/density parameter. In the parameter taste, there was a preference for the rootstocks 5C, Ganzin 9 and 1103P over 420A, SO4 and C3309. Regarding the parameter bitter/tannin, only 5C and SO4 differed significantly, with the SO4 variant being rated as more bitter.

来源平台：MITTEILUNGEN KLOSTERNEUBURG