## 1 Introduction  
Grape (_Vitis vinifera_) Wine is an alcoholic beverage with a complex flavor, related to its composition of alcohol, sugar, acid, phenolics, and aroma volatiles [1]. The flavor is influenced by the grape cultivar, fermentation conditions, and aging process, as well as \"terrorir\", the growing conditions of the grapes, including soil, geography, climate, and vicitultural practices [2; 3], characteristic of each growing region [4]. The grape composition is significantly affected by terrorir, along with climate/soil/plant interactions [5; 6]. For example, grapes growing in a climate with a large diurnal temperature difference have higher sugar concentrations, higher photosynthetic rates, and improved color and taste, under otherwise similar environmental conditions [7], which influences the quality of the final wine product. The term terror originated in France, is related to the reputation of each producing region and their distinguishing characteristics, and adds economic value, through the \"character\" of the wine, which appeals to consumers [6]. Wines from different regions and vintages can be characterized and distinguished by \"fingerprinting\" of aroma volatiles, phenolic compounds, minerals, amino acids, and other components [8; 9; 10; 11; 12]. For example, Sauvignon blanc wines from New Zealand, France, and Austria were analyzed by sensory evaluation, gas chromatography (GC), and multivariate statistical analysis (ANOVA, CA, PLS-DA, etc.) [8], demonstrating that wines of different geographical origin had clearly distinguishable profiles. New Zealand wines were characterized by \"green\" flavor notes, such as green capsicum, herbaceous and grassy, Austrian wines by the fruity/boxwood compound 4-mercapto-4-methylpentan-2-one (4 MMP), and French wines by other compounds (e.g., benzaldehyde). Regional differences between Sangiovese wines from California and Italy could be distinguished, based on chemical profiling of aroma volatiles, pigments, polyphenols, and minerals, by multivariate analysis [9]. A similar approach to Cabernet Sauvignon wines from Xinjiang (China) demonstrated that contents of terpen and phenylalanine derivatives of the wines from northern Xinjiang were higher than those from the south [10]. The phenolic profiles of Cabernet Sauvignon wines from five wine-growing regions in China (Helan mountains of Ningxia, Qilian of Gansu, Changli of Hebei, Yantai of Shandong, and Deqin of Yunnan), were related to the terror of the growing region [2]; a similar terror resulted in a similar polyphenolic profile. Another allied analysis found the content of phenols and aroma substances was affected by altitude, phenolic, and sensory profiles could achieve the separation of Malbec wines from different regions of Mendoza, Argentina, which evinced the effects of \"terroir\" [13]. Determination of polyphenolic or mineral fingerprints was able to distinguish between vintages and growing regions of Argentinian Malbec wines [6] and Australian Pinot noir wines [11], respectively. In recent years, various studies on origin in various producing areas are still as a topic of great interest ongoing, such as elemental and phenolic analysis of Italian (Veneto, Umbria, and Friuli) wines, metabolomic profiles of Spanish (Rioja and Priorat) red wines, and color and volatile analyses of Australian (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania) wines, etc. [14; 15; 16; 17]. Meanwhile, the study about wines of different grape varieties and origins, yeast strains, and spontaneous fermentation also strongly indicated that volatile chemical differences between wines were mainly driven by grape origin [18]. The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia) is an emerging Chinese wine-producing region, with a latitude of 37\({}^{\circ}\)43\({}^{\prime}\)-39\({}^{\circ}\)23\({}^{\prime}\), a longitude of 105\({}^{\circ}\)45\({}^{\prime}\)-106\({}^{\circ}\)47\({}^{\prime}\), and a temperate continental climate.