## 1 Introduction  
Wine typicity is determined by its appearance, aroma, and taste, which are affected by grape variety, region, viticultural practice, and vinicitation technique [1]. Among them, grape variety can be considered one of the key factors which can directly influence the wine composition, such as sugars, acids, aroma compounds, phenolic compounds, polysaccharides, etc. For example, the varietal aroma of a specific grape variety could be ascribed to the special structured aromatic compounds which are already present in the grape, such as terpenoids responsible for the floral note of Muscat, thiols responsible for the passion fruit aroma of Sauvignon Blanc, and methoxypryrazines responsible for the green pepper note of Cabernet Sauvignon, Cabernet Franc, Cabernet Gernischt, and Carmenere. In addition, some grape varieties have higher concentrations of tannin, which will contribute to the strong astringency of wines such as Nebbiolo and Sangiovese. Therefore, consumers can recognize the variety of wine through sensory tasting, although the wines of the same grape variety from different regions are made in various vinicitation methods. According to the report of the International Organization of Vine and Wine (OIV) (2020), in China, the planting area of wine grapes reached 783,000 hectares, which was dom inated by red grape varieties, especially Cabernet Sauvignon, accounting for approximately 80% of reds [2]. Except for cool climate regions (e.g., Northeast China), Cabernet Sauvignon is widely planted in most regions for dry red wine production. In the last three decades, various varieties have been introduced into China to meet the demand for the production of premium wines of typical characteristics which can well express the various terroris of different regions. Among them, Marselan (_Vitis vinifera_ L.), a hybrid cultivar of Cabernet Sauvignon and Grenache [3], was introduced to China in 2001. Although the total planting area of Marselan grape is not large, this variety has become popular and the planting area has been increasing year by year due to its premium quality and good resistance to diseases [4]. At present, many growers and wineries choose to remove the vineyards of Cabernet Sauvignon and other varieties and plant these vineyards with Marselan grapes. Nevertheless, the specific performance of Marselan in China is unclear. Whether Marselan can become a new Chinese brand variety similar to Cabernet Sauvignon still needs to be researched and explored. In the last decade, many researchers started focusing on the studies of the influence of viticultural practices on Marselan grape compositions and the impact of viinification parameters on the flavor characteristics of its wines. The key odorants of Marselan dry red wine were identified with gas chromatography-olfactometry (GC-O) in combination with aroma extract dilution analysis (AEDA) [5]. The authors found that, in Marselan wine, \(\beta\)-damascenone had the highest FD factors, followed by eugenol, 2,3-butanedione, citronellol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, phenethyl acetate, guaiicol, and 2-methoxy-4-vinylphenol and reported that Marselan wine was characterized by blackberry, green pepper, honey, raspberry, caramel, smoky, and cinnamon aromas [5]. In our previous study, the chemical and sensory characteristics of young Marselan red wines from five regions of China were investigated [6]. The Marselan wines in Jiaodong Peninsula and Bohai Bay regions of China had lower average concentrations of \(\beta\)-citronellol, geraniol, (\(E\))-\(\beta\)-damascenone, isoamyl acetate, octanoic acid, decanoic acid, ethyl decanoate, etc.) than Xinjiang, Loess Plateau, and Huaizhuo Basin regions. Meanwhile, Marselan wines from Xinjiang were discriminated against due to their higher concentrations of several flavonols. However, the difference in flavor characteristics between Cabernet Sauvignon and Marselan wines in China is still unclear.