###### Abstract  
The regional characteristics of wine are shaped by the synergistic effects of vineyard climate conditions, soil microbial microorganisms, soil properties, and grape must microorganisms; however, their role in shaping regional wine quality is still poorly understood. In this study, soil, grape must, and fermentation samples were collected from Cabernet Sauvignon vineyards in five regions of China. High-throughput sequencing technology was used to analyze the microbiota, and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to determine the wine metabolite profile. The results showed that the wine metabolite profiles from different vineyards were significantly different and could be distinguished by their volatile compounds, with each vineyard possessing unique characteristic metabolites. The geographical origin of vineyards significantly influenced the microbial diversity of both soil and winery environments. Although the microbiota changed during fermentation, regional microbial signatures were preserved at the end of fermentation. The random forest model indicated that fungal diversity and weather are key predictors influencing wine regionality, with fungal diversity in grape must having the greatest impact. Partial least squares path modeling further revealed that fungal diversity in grape must had the most significant impact on wine metabolite profiles, followed by weather and then soil fungal diversity. In contrast, soil properties and soil bacterial diversity had weaker effects on these profiles and were significantly influenced by the weather. Overall, this study provides a novel perspective for understanding the mechanisms underlying wine regionality and clarifies the key role of microorganisms, particularly fungal communities, in shaping wine regionality. w +
Footnote †: journal: _foods_  
_Proceedings 2025 14 12  
techniques collectively shape the sensory profiles of wines from distinct regions, thus defining the concept of _terroir_[2]. Wines produced from the same grape variety exhibit regional diversity, which drives their market appeal, price differentiation, and consumer demand [3]. Nevertheless, the specific factors from vineyards and wineries that shape regional wine quality characteristics remain unclear. As a fermented natural product, wine relies heavily on vineyard conditions as a pivotal factor in shaping microbial community quality, particularly in spontaneous fermentations, where exogenous yeasts are not introduced. The involvement and action of vineyard microbiota directly influence the types, quantities, and transformation processes of aroma compounds in wine, ultimately shaping its inherent quality and style [4]. Grapevines harbor a diverse array of microorganisms, including bacteria, filamentous fungi, and yeasts, which are present on the grape surface, within the vine, and in the soil [2]. They play a crucial role in the vineyard ecosystem, interacting with plants to influence their growth and health, grape development, and wine quality [5]. For example, yeast communities associated with grapes are an important component of the grape-wine system and contribute to the formation of _terroir_. Increasing evidence suggests that the microbiota associated with grapes and wine exhibit nonrandom geographical patterns [6; 7; 8]. Many studies have investigated the link between microbial communities in grape must and the chemical profiles of wine. For example, the metabolite profiles of wines and the microbiota in grape must can distinguish viticultural regions and individual vineyards, while geographically distinct _Saccharomyces cerevisiae_ populations in grape must drive the metabolite uniqueness of the resulting wines [9; 10; 11]. However, the impact of soil microbiota on wine metabolite profiles has not yet been investigated. Soil, as a key element of _terroir_, plays a fundamental role in shaping the characteristics and flavors of wine through its composition and structure in vineyard settings.