## 2 Materials and Methods
### Meteorological Data Collection  
The phenological period of wine grapes in Ningxia can be divided into four stages: the germination period (April), flowering period (May and June), coloring period (July and August), and mature period (September). To distinguish the effects of climatic factors at each growth stage, this study analyzed the monthly average temperature, relative humidity, rainfall, and sunshine duration of grape growth and development stages in each sub-producing area in 2023. Meteorological data are provided by WheatA ([[https://www.wheata.cn](https://www.wheata.cn)]([https://www.wheata.cn](https://www.wheata.cn)), accessed on 1 August 2024). The data of each production area are shown as the mean values of the meteorological data of the three meteorological stations closest to the sampling points, and the specific coordinates of the meteorological stations involved are shown in Table 4.  
\begin{table}
\begin{tabular}{c c c c} \hline
**Producing Area** & **Location of Weather Stations** & **Longitude** & **Latitude** \\ \hline \multirow{6}{*}{HL} & Hongguang Town, Helan County, Yinchuan City, Ningxia Hui & 106.05 & 38.75 \\  & Autonomous Region & 106.15 & 38.75 \\  & Hongguang Town, Helan County, Yinchuan City, Ningxia Hui & 106.05 & 38.85 \\  & Autonomous Region & 106.05 & 38.65 \\ \hline \multirow{6}{*}{YC} & Beibao Town, Xixia District, Yinchuan City, Ningxia Hui & 106.05 & 38.65 \\  & Autonomous Region & 106.05 & 38.55 \\  & Beibao Town, Xixia District, Yinchuan City, Ningxia Hui & 105.95 & 38.65 \\ \hline \multirow{6}{*}{YN} & Huangyangtan Farm, Yongning County, Yinchuan City, Ningxia & 106.05 & 38.45 \\  & Huangyangtan Farm, Yongning County, Yinchuan City, Ningxia & 106.05 & 38.35 \\  & Huangyangtan Farm, Yongning County, Yinchuan City, Ningxia & 105.95 & 38.35 \\ \hline \end{tabular}
\end{table}
Table 4: Specific locations of meteorological stations in each production area.  
\begin{table}
\begin{tabular}{c c c c c} \hline
**Sample Number** & **Residual** & **Tittatable** & & \\  & **Sugar/(g/L)** & **Acid/(g/L)** & **pH** & **Alcohol/(\%vol)** \\ \hline QTX1 & 3.07 \(\pm\) 0.12 bc & 5.41 \(\pm\) 0.01 b & 3.57 \(\pm\) 0.01 d & 12.51 \(\pm\) 0.05 d \\ QTX2 & 3.17 \(\pm\) 0.06 bc & 4.97 \(\pm\) 0.03 d & 3.61 \(\pm\) 0.00 c & 13.50 \(\pm\) 0.03 b \\ QTX3 & 3.40 \(\pm\) 0.17 b & 5.51 \(\pm\) 0.02 a & 3.52 \(\pm\) 0.00 e & 12.82 \(\pm\) 0.04 c \\ QTX4 & 4.17 \(\pm\) 0.12 a & 4.44 \(\pm\) 0.03 f & 3.49 \(\pm\) 0.01 f & 11.86 \(\pm\) 0.08 f \\ QTX5 & 2.90 \(\pm\) 0.10 c & 4.66 \(\pm\) 0.03 e & 3.63 \(\pm\) 0.00 b & 12.24 \(\pm\) 0.01 e \\ QTX6 & 3.20 \(\pm\) 0.17 bc & 5.20 \(\pm\) 0.01 c & 3.74 \(\pm\) 0.01 a & 15.89 \(\pm\) 0.11 a \\ Average QTX & 3.32 \(\pm\) 0.43 A & 5.03 \(\pm\) 0.40 B & 3.59 \(\pm\) 0.08 A & 13.14 \(\pm\) 1.37 AB \\ \hline HSP1 & 3.07 \(\pm\) 0.06 bc & 5.21 \(\pm\) 0.04 d & 3.41 \(\pm\) 0.00 d & 12.23 \(\pm\) 0.03 b \\ HSP2 & 3.10 \(\pm\) 0.00 bc & 5.52 \(\pm\) 0.02 b & 3.47 \(\pm\) 0.01 a & 10.73 \(\pm\) 0.01 d \\ HSP3 & 2.97 \(\pm\) 0.15 c & 5.94 \(\pm\) 0.02 a & 3.44 \(\pm\) 0.00 c & 12.41 \(\pm\) 0.02 a \\ HSP4 & 3.20 \(\pm\) 0.10 b & 5.41 \(\pm\) 0.03 c & 3.45 \(\pm\) 0.01 b & 11.50 \(\pm\) 0.02 c \\ HSP5 & 3.43 \(\pm\) 0.06 a & 5.91 \(\pm\) 0.03 a & 3.34 \(\pm\) 0.01 e & 12.42 \(\pm\) 0.03 a \\ Average HSP & 3.15 \(\pm\) 0.18 A & 5.60 \(\pm\) 0.30 A & 3.42 \(\pm\) 0.05 C & 11.86 \(\pm\) 0.68 C \\ \hline \end{tabular} Note: Different lowercase letters represent significant differences between wine samples in the sub-producing areas (\(p<0.05\)), and different uppercase letters represent significant differences between the producing areas (\(p<0.05\)).  
\end{table}
Table 3: _Cont._