## 1 Introduction  
Marselan (_Vitis vinifera_ L.) is a particularly successful cross of Cabernet Sauvignon and Grenache Noir obtained by Institut national de la recherche agronomique (INRA) in 1961 (Figure S1). This variety shows good resistance to powdery mildew, mites, and especially to botrytis bunch rot [1]. Marselan was first introduced into China in 2001 and was planted in the Huaizhuo Basin region, Hebei Province. Due to its strong disease resistance and small berries with high quality, Marselan has been popular and planted almost wherever vines are grown for wine production in China, except for cool wine-producing regions. Followed by France, China has the second-largest planting area of Marselan [2], and the planting area is still growing.  
During the past decade, several researchers have focused on the phenolic compounds in Marselan grapes, such as the phenolic compounds in skins [3] and changes in the different degrees of polymerization in seeds [4]. In addition, effects of some vitticultural practices on the chemical compositions in Marselan grape berries were studied, such as grape cluster shading [5] and flower cluster tip removal [6], and influences of several enological parameters on Marselan wines were investigated, such as application of non-_Saccharomyces_es [7] and spontaneous fermentation [8]. Wines made from the Marselan variety have aromas of black fruit, spices, cocoa, and vegetal characteristics [9]. More recently, key odorants of Marselan dry wine from China were identified by the systematic'sensomics' approach, which includes gas chromatography-olfactometry (GC-O), quantitative measurements, aroma recombination, and omission tests [10]. The aroma profile of Marselan wine has been described as blackberry, green pepper, honey, raspberry, caramel, smoke, and cinnamon [10]. In addition, young Marselan wine in China is characterized by intense of floral aromas due to its relatively high concentration of terpen [11].  
Wine aroma and taste are major factors that determine the characters and quality of wine, and are influenced by grape variety, geographical region, viticultural practice, and vinification technique. Generally, a specific variety can be qualitatively or quantitatively characterized by the varietal aroma compounds and phenolic compounds, determining its distinctive sensory characteristics, such as color, aroma, and taste. Geographical origin (GI) is considered a synonym for both wine style and quality by producers and consumers. The environmental conditions (e.g., soil, sunlight, heat, water, aspect, and altitude) of geographical origins have a vital influence on the chemical compositions (especially the volatile aroma compounds and phenolic compounds) of final wines [12; 13]. Consequently, monovarietal wines from different regions have been produced with different flavor characteristics. Therefore, consumers can recognize the geographical origin of a specific wine through sensory tasting, and many researchers have successfully classified wines according to geographical origin based on quantitative results of the aroma and phenolic compounds [14].  
In this study, the main aims were to investigate the chromatographic fingerprints of Marselan wines from different wine-producing regions in China and identify the flavor compound characteristics in different regions. In addition, this study also investigated and discusses the differences in environmental conditions between five wine-producing regions that drive regional differences in Marselan wines.