## 1 Introduction  
Grape (_Vitis vinifera_ L.) is one of the most important economic crops, cultivated widely across diverse climates [1]. In winegrapes, the aroma is one of the major factors defining the quality of grape berries and wines [2, 3]. A complex mixture of volatile compounds--C6/C9 aldehydes/alcohols, higher alcohols, terpenes, C\({}_{13}\)-norisoprenoids, benzene compounds, volatile phenols, and other volatile substances--primarily contribute to a cultivar's varietal characteristics [3]. These compounds exist in both free and glycosidically bound forms [2]. Free volatiles directly impart fragrance or odor, while the odorless bound forms serve as precursors [4, 5]. These precursors represent a potential reservoir of aroma compoundsthat may be released during winemaking or processing through hydrolysis, subsequently contributing to or altering the overall scent profile.  
However, biotic and abiotic stresses often seriously affect the economic performance of grapes in viticulture, especially for winegrapes [6]. Rootstocks are widely used in viticulture as an agronomic measure to cope with biotic and abiotic stresses, which were originally used to address the problem of phylloxera--once devastating to vine growth [7,8]. As research continued, rootstocks were found to affect many phenotypic traits of the scion, such as photosynthesis, vine vigor, yield, berries' physicochemical indicators (TSS, pH, TA, berry weight), and flavonoid compounds [9, 10, 11, 12]. Recent research has found that rootstocks can be enriched with different microorganisms and that vineyard productivity can be increased by optimizing microbial interactions with rootstocks [13]. These studies generally suggest that different genetic backgrounds of rootstocks confer different indicated characteristics on the scion. High-vigor rootstocks such as 1103P, 110R, and 140R usually give higher yields and stronger growth potential, while low-vigor rootstocks usually result in a more balanced growth potential of the scion. Several studies have been reported on the effect of rootstocks on the berries and wine aroma of scions. 110R, Riparia Gloire, and SO4 reduced total ester concentrations in CS berries, whereas 101-14, Ganzin 1, 110R, and 5 BB increased C13-norisoprenoids concentrations [14]. And [PERSON] et al. found that 1103P increased the total aroma substance concentrations in CS berries [9]. [PERSON] et al. showed that 1103P, Beta, and 5 BB could enhance both the total amounts of free-form and bound-form volatile compounds in Chardonnay berries, especially 1103P [15]. [PERSON] et al. discovered that BornerZ can significantly increase the concentration of TDN in Riesling berries [10]. In wines, [PERSON] et al. found C13-norisoprenoids increased in wines from 110R [16]. 99R and 140 Ru led to a higher concentration of total ethyl esters in Merlot wines followed by Gravesac, 110R and 1103P [17].  
The climate of the eastern China region is cloudy and rainy during the grape growing season, in such an environment, it is often difficult for the berries to reach the desired ripeness, and the resulting wines are accompanied by a green flavor. Previous studies have shown that these green flavors are frequently caused by the presence of C6/C9 aroma substances, which are also called GLVs, and the lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway is an important pathway for the production of volatile GLVs. LOX, HPL, alcohol dehydrogenase (ADHs), and acyltransferase (AAT) are the major enzymes in this pathway [18,19]. We hypothesized that rootstock and vintage together cause changes in genes in the LOX-HPL pathway and that these changes can change the aroma components of grapes and wines that can be perceived by tasters. As a result, we investigated three graft combinations in eastern China over three vintages to confirm berry quality and winemaking in two consecutive vintages, and hoped to find a rootstock that reduces the aromatic substances of green flavor wine to improve wine quality, which could provide advice in rainy, cloudy regions like eastern China.