## 4 Conclusions  
Using OPLS-DA on the volatile aroma compound data, successful differentiation of young Marselan wines according to geographical origin was achieved. Higher concentrations of \(\beta\)-citronellol, geraniol, (\(E\))-\(\beta\)-damascenone, and several fermentation aroma compounds were observed in young Marselan wines from JDP and BHB regions with similar climatic conditions in grape growing season (short sunshine duration, low PARs and diurnal temperature ranges, and high rainfall). Different initial sugar concentrations in musts from different regions could influence the aroma compounds in final wines by involvement in the modulation of yeast metabolism during alcoholic fermentation. These \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Attributes** &
\begin{tabular}{c} **Jiaodong** \\ **Peninsula** \\ \end{tabular} & **Bohai Bay** & **Huazihuo Basin** & **Loess Plateau** & **Xinjiang** \\ \hline Hue & 9.58 \(\pm\) 0.04 a & 9.3 \(\pm\) 0.29 a & 9.14 \(\pm\) 0.57 a & 9.83 \(\pm\) 0.06 a & 9.41 \(\pm\) 0.18 a \\ Color intensity & 7.93 \(\pm\) 0.20 c & 8.91 \(\pm\) 0.76 ab & 8.42 \(\pm\) 0.10 bc & 9.44 \(\pm\) 0.03 a & 9.21 \(\pm\) 0.23 a \\ Floral & 6.57 \(\pm\) 0.66 a & 6.51 \(\pm\) 0.86 a & 4.26 \(\pm\) 0.67 b & 5.87 \(\pm\) 0.23 a & 5.62 \(\pm\) 0.54 a \\ Fruity & 7.9 \(\pm\) 0.02 a & 7.23 \(\pm\) 0.47 a & 6.26 \(\pm\) 0.34 b & 7.24 \(\pm\) 0.37 a & 7.50 \(\pm\) 0.44 a \\ Hebaceous & 5.23 \(\pm\) 0.84 a & 4.56 \(\pm\) 0.24 a & 3.82 \(\pm\) 1.03 a & 4.14 \(\pm\) 0.33 a & 4.3 \(\pm\) 0.89 a \\ Acidy & 7.44 \(\pm\) 0.53 a & 7.21 \(\pm\) 0.83 ab & 6.41 \(\pm\) 0.11 ab & 7.28 \(\pm\) 0.04 ab & 5.99 \(\pm\) 0.88 b \\ Astringency & 5.32 \(\pm\) 0.56 a & 5.44 \(\pm\) 0.59 a & 5.85 \(\pm\) 0.62 a & 6.39 \(\pm\) 0.38 a & 6.46 \(\pm\) 0.32 a \\ \hline \hline \end{tabular}  
* Averages and standard deviation followed by different letters are significant at \(p\) < 0.05, [PERSON]’s multiple range test.  
\end{table} 
Table 5: Sensory profiles of Marselan wines from different regions of China *. results provide a clue for further research that aims to interpret the differences in flavor compounds between different regions. However, it is difficult to differentiate the young Marselan wines between different regions based on the phenolic compound data. This research was limited by the number of Marselan wines due to the current development situation of this variety in China. For further studies, a larger dataset of quantitative results of Marselan wines obtained by high-resolution MS would be helpful to identify the aroma and flavor characteristics from different geographical origins. The following are available online at [[https://www.mdpi.com/article/10.3390/foods11060787/s1](https://www.mdpi.com/article/10.3390/foods11060787/s1)]([https://www.mdpi.com/article/10.3390/foods11060787/s1](https://www.mdpi.com/article/10.3390/foods11060787/s1)), Figure S1: Photographs of Marselan grape at veraison stage (A) and mature stage (B), and young wine in a glass (C), Figure S2: Regional distribution of wine production in China in this study, Table S1: Number of Marselan wine samples with various vintages from different wine regions in China, Table S2: Climatic type of wine-producing regions in China in this study according to the Koppen-Geiger climate classification system. Conceptualization, Y.L. and C.D. ; methodology, M.L. ; formal analysis, M.L., S.L. and Y.L. ; data curation, M.L. ; writing--original draft preparation, Y.L. ; writing--review and editing, X.Z. and Y.S. ; visualization, Y.L. ; supervision, Y.S. and C.D. ; project administration, C.D. ; funding acquisition, C.D. All authors have read and agreed to the published version of the manuscript. This research was funded by China Agriculture Research System for MOF and MARA, grant number CARS-29 and the Key Project of R&D Program of Ningxia Hui Autonomous Region, China, grant number 2021 BEF02014. Not applicable. All data generated or analyzed during this study are included in this article.