## 3 Results
### Basic Physical and Chemical Properties of Grapes and Wine  
To better focus on the differences among producing areas, the basic physical and chemical indexes of wine grapes and wines in each producing area were averaged, and the results are presented in Figure 1.  
The 100-grain weight is a crucial index for fruit growth and yield prediction. Among them, the 100-grain weight of grapes in the YN region is the highest (130.06 g), indicating that the grape clusters in this producing area are large and well developed. In contrast, the 100-grain weight of fruits in the QTX region varies considerably, and fruit development is uneven. The contents of reducing sugar and TSS were consistent in each producing area. The contents of reducing sugar (260.19 g/L) and TSS (26.92 \({}^{\circ}\)Brix) in the HL region were significantly higher than those in other producing areas (\(p<0.05\)). It is speculated that this is related to the higher soil fertility in this area, which facilitates the absorption of nutrients and the accumulation of sugar in grapes [28]. The reducing sugar content, TSS, and pH values of the HSP region were the lowest, while the Titractable Acid content (5.81 g/L) was significantly the highest (\(p<0.05\)), which was closely associated with the lower average temperature and higher precipitation in the producing area. The standard deviation of the reducing sugar content in the QTX and YN producing areas was the largest, indicating that there was a significant difference in the fruit sugar content between these two producing areas. The TSS-TA ratio is an important index for measuring the maturity of grapes [29]. The average TSS-TA ratio in most producing areas is above 6.63. Among them, the TSS-TA ratio (7.94) in the QTX region is the highest, indicating that the fruit maturity in this producing area is the best. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Meteorological Index** & **HL** & **YC** & **YN** & **QTX** & **HSP** \\ \hline Mean temperature of Apr (\({}^{\circ}\)C) & 9.90 & 9.57 & 10.67 & 10.67 & 8.33 \\ Mean temperature of May–Jun period (\({}^{\circ}\)C) & 20.23 & 19.88 & 20.88 & 20.78 & 17.68 \\ Mean temperature of Jul–Aug period (\({}^{\circ}\)C) & 25.38 & 25.05 & 26.04 & 25.90 & 22.65 \\ Mean temperature of Sept (\({}^{\circ}\)C) & 20.15 & 19.78 & 20.69 & 20.53 & 17.45 \\ \hline Mean relative humidity of Apr (\%) & 36.13 & 36.21 & 36.58 & 37.14 & 40.42 \\ Mean relative humidity of May–Jun period (\%) & 33.62 & 33.71 & 34.42 & 35.24 & 40.20 \\ Mean relative humidity of Jul–Aug period (\%) & 38.20 & 38.06 & 38.61 & 39.33 & 44.78 \\ Mean relative humidity of Sept (\%) & 42.94 & 43.26 & 44.83 & 46.38 & 53.94 \\ \hline Mean precipitation of Apr (mm) & 11.02 & 12.07 & 14.43 & 14.70 & 19.74 \\ Mean precipitation of May–Jun period (mm) & 20.46 & 18.41 & 18.75 & 19.40 & 23.81 \\ Mean precipitation of Jul–Aug period (mm) & 23.82 & 26.37 & 26.25 & 31.81 & 43.40 \\ Mean precipitation of Sept (mm) & 29.03 & 26.36 & 22.00 & 25.18 & 29.33 \\ \hline Sunshine duration of Apr (h) & 171.98 & 171.14 & 175.58 & 177.56 & 187.51 \\ Sunshine duration of May–Jun period (h) & 211.67 & 210.28 & 214.17 & 214.53 & 215.71 \\ Sunshine duration of Jul–Aug period (h) & 209.89 & 208.46 & 212.49 & 213.97 & 220.32 \\ Sunshine duration of Sept (h) & 157.65 & 154.11 & 154.43 & 152.27 & 157.43 \\ \hline \hline \end{tabular} Note: Correspondence between grape growth phenological period and months: germination period (April), flowering period (May to June), coloring period (July to August), and maturation period (September).  
\end{table} 
Table 5: Weather data of wine grape-producing areas in different phenological stages in 2023. The concentration of alcohol in wine mainly depends on the sugar content during grape harvest [30]. The basic physicochemical properties of wine are shown in Table 3. This study demonstrates that the alcohol content in wine was consistent with the reducing sugar content in grapes.