## 3 Results
### Analysis of Volatile Compounds  
According to the results of the quantitative analysis, the content of total volatile compounds in the five sub-producing areas ranged from 10,687.19 \(\mathrm{\SIUnitSymbolMicro g}\)/L to 13,520.80 \(\mathrm{\SIUnitSymbolMicro g}\)/L, and a total of 184 volatile compounds were identified (as shown in Table S1). As presented in Figure 2A, these compounds are divided into nine categories, of which esters are the most abundant, accounting for 53.80% (99 species), followed by alcohols, accounting for 14.13% (26 species), and 16 aldehydes and ketones (8.70%), nine terpen, six acids, three C\({}_{6}\) compounds and C\({}_{13}\)-norisoprenoids, and six other compounds. As depicted in Figure 2B, it is evident that there are differences in the number of common volatile compounds among the five producing areas. The non-overlapping regions represent compounds unique to each producing area. A total of 124 volatile compounds were detected in all of the producing areas, while some specific compounds were detected only in specific producing areas. For instance, in the HL producing area, compounds such as methyl cinnamate and butyl hexanoate were detected. Similarly, in the YC producing area, n-butyl acrylate, 2-methoxy-3-isopropyl pyrazine, 2-phenylmethyl hexanoate, 2,4,7,9-tetramethyl-5-decyne-4,7-diol, nerol acetate, and Edulan I were detected (Table S1). Figure 1: Basic physical and chemical parameters of wine grapes in each producing area: (**A**) 100-grain weight (g); (**B**) Total Soluble Solids (\({}^{\circ}\)Brix); (**C**) reducing sugar (g/L); (**D**) Tittatable Acid (g/L); (**E**) pH value; (**F**) TSS-TA ratio. Different letters indicate that there are significant differences between different producing areas (\(p<0.05\)). Figure 2C shows the total content and proportion of various volatile compounds in the five producing areas. It can be observed from the figure that the proportion of various compounds was consistent among the five producing areas. Among them, fermentation-derived alcohols and esters represent the primary volatile compounds found in wine, corroborating previous findings [13], accounting for more than 64.18% and 11.93%, respectively. In this study, only three C\({}_{6}\) compounds were identified, namely n-hexanol, cis-2-hexen-1-ol, and trans-3-hexen-1-ol, which were defined as the sources of green, herbaceous, and vegetable aromas [3]. The wine produced in HL had the highest alcohol content, and its main volatile components included phenylethyl alcohol (5531.87 ug/L), isoamyl alcohol (3369.02 ug/L), and n-hexanol (1904.29 ug/L). Among them, isoamyl alcohol and n-hexanol had irritating and spicy odor characteristics [32], which are related to the odors of herbaceous plants. When the concentration was lower than 300 mg/L, it was conducive to improving the complexity of the wine. Phenylethyl alcohol, which is mainly formed by yeast metabolism, is a key odorant contributing to honey and flower aromas [33]. in wine [34]. When the concentration of fatty acids is in the range of 4 mg/L-10 mg/L, it can impart a mild and pleasant aroma to the wine, and when the concentration exceeds 20 mg/L, it may have a negative impact on the wine's aroma [25]. The three straight-chain fatty acids (caproic acid, octanoic acid, and decanoic acid) identified in this study were significantly different between different producing areas. Specifically, the highest caproic acid content was found in the YC region, followed by the HL region, while these two fatty acids were not detected in the QTX and YN producing areas. A cool and humid environment usually leads to an increase in the content of C\({}_{6}\) aldehydes in grapes, but these C\({}_{6}\) aldehydes are often converted to C\({}_{6}\) alcohols or acids during fermentation [35]. Therefore, the average relative humidity and precipitation in the producing area have a significant influence on the formation of fatty acids in wine.