## 5 Conclusions  
The rootstock's effect on grape quality is first seen in the berries' aroma compound concentrations, and as vinicitation continues, the rootstock's effect on the grape's aromatic substances is seen in the wine, even though this difference does not correspond well for many substances. GLVs were the most abundant compounds in the berries, but in wine, only 1-hexanol OAVs > 1 can be perceived by the panelists, and most GLVs do not exceed the threshold. We can assume that the green flavor in the final wine is mainly contributed by 1-hexanol. In terms of the aromatic profile of Cabernet Sauvignon wines, the use of vigorous rootstock 1103P increases the risk of green aroma and should therefore not be preferred in humid climates.  
**Supplementary Materials:** The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/foods14152695/s1](https://www.mdpi.com/article/10.3390/foods14152695/s1)]([https://www.mdpi.com/article/10.3390/foods14152695/s1](https://www.mdpi.com/article/10.3390/foods14152695/s1)), Figure S1. Chromatogram of grape aroma compounds; Figure S2. Chromatogram of wine aroma compounds; Figure S3. 200 replacement tests based on CS/1103P grape aroma compound concentration; Figure S4. 200 replacement tests based on CS/SO\({}_{4}\) wine aroma compound concentration.; Figure S5. 200 replacement tests based on CS/1103P wine aroma compound concentration; Figure S6. 200 replacement tests based on CS/5A wine aroma compound concentration. Table S1. Meteorological indices during the growing seasons of Cabernet Sauvignon grapes (clone 685) in four vintages (2018-2020).; Table S2. Effects of rootstock on vine growth parameters.; Table S3. Physicochemical parameters of graft combinations in berries and wines; Table S4. Physical-chemical indices of vineyard soil [23; 24]; Table S5. The primers used in the analysis of LOX-HPL pathway genes [31; 32; 33; 34]; Table S6. Volatile compound concentrations of Cabernet Sauvignon grapes (clone 685) atrace three graft combinations (CS/1103P, CS/SO\({}_{4}\), CS/5A) during two growing seasons (2018-2020) (mg/kg); Table S7. Volatile compound concentrations of Cabernet Sauvignon wines (clone 685) and three graft combinations (CS/1103P, CS/SO\({}_{4}\), CS/5A) during two growing seasons (2019-2020) and wines produced in Beijing, China, on 21 September 2019, and 23 September 2020 (mg/L); Table S8. Differential compounds in grapes and wines of three graft combinations with CS (VIP > 1); Table S9. Odor Activity Values (OAVs) of aromatic compounds with OAVs > 1 in wine and their aroma descriptors.  
**Author Contributions:** X.H.: Formal analysis, Data curation, Investigation, Writing--original draft, Visualization. H.L.: Investigation. X.W.: Sofe. Y.W.: Software, Investigation. W.C. and X.P.: Investigation. F.H.: Supervision. C.D.: Supervision. J.W.: Conceptualization, Writing--review and editing, Supervision, Project administration, Funding acquisition. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This work was funded by the China Agriculture Research System of MOF and MARA (CARS-29).  
Data Availability Statement: The original contributions presented in this study are included in the article/Supplementary Materials. Further inquiries can be directed to the corresponding author.  
Thanks to [PERSON] for his help in vineyard management; thanks to [PERSON] for her help in the wine making. And thanks to [PERSON] and [PERSON] for their help in instrument operation.  
The authors declare that they have no known competing financial interests.