## 3 Results
### Correlation Analysis  
The Pearson correlation coefficient method was used to analyze the correlation between key compounds (VIP > 1) and meteorological parameters in the identification of five producing areas (Figure 5).  
Temperature has a significant impact on the synthesis and degradation of volatile compounds in grapes. While high temperatures generally accelerate the decomposition of these compounds, this study did not detect a significant negative correlation. Relative humidity during the phenophase almost had a significant positive correlation with the accumulation of ethyl hexadec-2-enoate but showed a significant negative correlation with the accumulation of 3-methylpentanol. Additionally, relative humidity was negatively correlated with ethyl trans-4-decenoate and manifested a significant negative correlation during the coloring period from July to August. Precipitation in April also had a significant impact on these two compounds. Specifically, there was a significant positive correlation with the accumulation of ethyl hexadec-2-enoate and a significant negative correlation with 3-methylpentanol. However, latitude had the opposite impact on the accumulation of these two compounds. Diethyl succinate has been proven to be a characteristic volatile compound of malolactic fermentation in young wine [76]. In this study, a significant positive correlation was observed between sunshine duration and the accumulation of diethyl succinate, particularly during the mature stage. Meanwhile, prior to the maturity stage, there was a significant negative correlation between sunshine duration and trans-4-decenyl acetate. After the maturity stage, this relationship transformed into a non-significant positive correlation. This indicates that the impacts of sunshine duration on different metabolites vary temporally, especially at different stages of the growth cycle. In addition, a significant positive correlation also existed between longitude and the accumulation of diethyl succinate. Phenylethyl alcohol is a rose-flavored aromatic fuel, which is a key aroma component of many wines [77]. The sunshine duration during the growth period was negatively correlated with the accumulation of phenylethyl alcohol, while during the maturity period, it was significantly positively correlated. This shift implies that climatic conditions might exert an influence on the final flavor during different growth stages by modulating the synthetic pathways of volatile compounds. Although less rainfall is usually conducive to the formation of fatty acids [13], this study found that the accumulation of sunflower acid was positively correlated with precipitation. These results reveal the complex effects of meteorological parameters on the accumulation of different compounds and provide important information for further studies of the relationship between wine production and climate adaptability. Future studies could further investigate the relationship between soil microbial communities and the synthesis of grape volatile compounds in different producing areas, which would provide an important scientific basis for optimizing grape planting strategies and addressing climate change, thereby ensuring the flavor stability and quality of wine.