## 4 Conclusions  
Binary blending after fermentation of one base wine (CF) with high levels of MPs and three different counterpart wines (CS, MA, and PV) with two proportions (CF accounted for 80% and 60%) was conducted. Results showed the regulation of volatile profile in blending wines mostly depended on characteristics of different counterpart wines and the influence of blending type was more prominent than proportion. However, although PV counterpart wines had the highest intensity of 'tropical fruity' and lowest intensity of 'green pepper', the suppression effect of 'green pepper' in CFP blending samples was not the most effective. Among three blending types, it was CFC blending samples that differed most from CF wines in sensory scores because of low perception in 'green pepper' even with the highest concentration of IBMP.  
Therefore, reducing the concentration of MPs through the blending technique with wines of low MPs levels was not sufficient to decrease the note of 'green pepper'. 'Green pepper' was not only influenced by volatiles with direct correlation; compounds that correlated to other aroma descriptions could also have affected the perception of 'green pepper'. Volatiles contributing to 'tropical fruity' might suppress the perception of 'green pepper'. Positive correlation was observed among 'green pepper', 'herbaceous', and 'berry', indicating that the concentration balance of volatiles associated with fruitiness and greenness is more important to wine aroma quality than the concentration of a single compound. Sensory experiments in reconstituted aroma matrices verified the concentration proportion of 1-hexanol (1000 ug/L), isoamyl acetate (550 ug/L), ethyl hexanoate (400 ug/L), and ethyl octanoate (900 ug/L), as the concentration in CFC reconstituted matrices was more efficient to weaken the prominent undesirable herbaceous aroma and highlight fruity notes. The impact of 1-hexanol, isoamyl acetate, ethyl hexanoate, and ethyl octanoate on the expression of IBMP would provide scientific guidance on the blending technique. Our study investigated the combined influence of four key volatiles on IBMP due to the difference of blending wine samples. Further investigation could focus on mutual effects of aroma compounds on the sensory expression of IBMP at the molecular level.  
The following are available online. Table S1: Volatile compounds identified in this work and their aroma parameters; Table S2: Detailed physicochemical parameters of monovarietal wine samples; Table S3: Validation parameters of the detection of three 3-alkyl-2-methoxyyPrazines; Table S4: Aroma attributes and corresponding definitions used in QDA by panels.  
**Author Contributions:** Conceptualization and writing--original draft preparation, M.L.; formal analysis and investigation, M.L. and Y.Z.; validation and writing--review and editing, Y.L., C.D. and Y.S.; resources, C.C.; funding acquisition, C.D.; supervision and project administration, C.C., G.W. and Y.S. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the Key Project of R&D Program of Ningxia Hui Autonomous Region, China, grant number 2020 BCF01003, and the Key Project of R&D Program of Xinjiang Uyghur Autonomous Region, China, grant number 2020B01001.  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** The data presented in this study are available in the supplementary material.  
**Acknowledgments:** We are grateful for the Center for Viticulture and Enology (CFVE)-trained panelists for their time and effort with sensory evaluation.  
**Conflicts of Interest:** The authors declare no conflict of interest.  
**Sample Availability:** Samples of the compounds are not available from the authors.