## 4 Conclusions  
In this study, grapes without cinerea infestation, with light infestation, and with severe infestation were selected for noble rot wine brewing experiments. The wines produced were analyzed using HS-SPME-GC-MS. The results showed that there were significant  
Figure 7: Wine Sensory Analysis Radar Chart. differences in the flavors of Petit Manseng noble rot wines made from grapes with different levels of gray mold infestation. The three groups of wine samples were each associated with characteristic aromatic components. Wines made from grapes that were free from gray mold were associated with hexyl acetate, damascenone, and isoamyl acetate. Wines from grapes with light infestation had phenylethyl alcohol, phenylethyl acetate, and ethyl decanoate. Wines made from severely infested grapes had ethyl laurate and linalool. PLS-DA identified eight key flavor substances in the various wines, including isoamyl acetate and ethyl decanoate. HS-SPME-GC-MS identified 70 important volatile compounds; many of these were esters (32) or alcohols (17). An analysis of the aromatic characteristics of each wine showed that the citrus/lemon characteristic was prominent in wines made from grapes with no infestation, whereas the botanical characteristic was prominent in wines made from lightly infested grapes. Wines made from severely infested grapes were characterized by floral and tropical fruit notes, as well as by aromatic complexity. These results demonstrated that the wine samples derived from grapes that were severely infested with gray mold were richer in aromatic components and more complex in character than those derived from grapes with light or no gray mold infestation. This study has limitations: small sample size, a compact sensory panel, and data from a single vintage, which necessitate cautious interpretation of conclusions. Future work will expand sample sizes, include multi-vintage data, and explore aging effects and consumer preferences to strengthen findings. F.L. : Conceptualization, visualization, writing-original draft. F.Y. : Writing-review & editing, reviewing, supervision. L.H. : Writing-review & editing, supervision. Q.J. : Writing-review & editing, supervision. C.Q. : Writing-review & editing. L.P.: Conceptualization, validation, writing-review & editing, supervision, project administration, funding acquisition. All authors have read and agreed to the published version of the manuscript. **Funding:** This work was supported by the Ningxia Natural Science Foundation Committee (2024 AAC05047); Scientific Research Project of Higher Education Institutions of Ningxia Autonomous Region (NYG2024042); Department of Science and Technology of Ningxia Hui Autonomous Region (2023 BCF01028, 2022 BBF02007, 2023 BCF01029, 2022 BBF01003). **Institutional Review Board Statement:** According to Article 9 of the \"Measures for Ethical Review of Life Science and Medical Research Involving Humans\" of the People's Republic of China, life science and medical research that uses human information data or biological samples, causes no harm to the human body, and does not involve sensitive personal information or commercial interests may be exempt from ethical review. The sensory evaluation in this study meets the above--mentioned conditions, so ethical review is not required. All participants in volved in this wine sensory evaluation have been fully informed about the nature and purpose of the research. Participants were made aware that their sensory evaluations (taste, smell, sight) of the wine are being recorded for research purposes. They were informed that their personal data will be kept confidential and used solely for the analysis and publication related to this wine sensory evaluation study. Participants have freely given their consent to participate, and they understand that they can withdraw their consent at any time without any negative consequences. I confirm that I have followed all ethical guidelines and procedures during the recruitment and evaluation process.