## 4 Conclusions  
In conclusion, the aroma volatile and polyphenolic profiles of Cabernet Sauvignon wines from the six sub-regions of the eastern foothills of the Helan Mountains in the Ningxia region of China were similar but distinct from those of wines from Bordeaux and California. Multivariate analysis of the aroma volatile and polyphenolic profiles could clearly distinguish wines from the three main producing regions studied; the differentiating compounds, which were more abundant in Ningxia wines, were citronellol and 12 phenolic compounds (quercetin, gallocatedchin, caffeic acid, catechin, epicatechin, procyanidin dimer1, dimer2, dimer3, dimer4, dimer6, trimer1, and trimer2). The phenolic profiles of the 2014 and 2015, and the 2016 and 2017 vintages were relatively similar, respectively. The phenolic content was the main distinguishing factor between the recent 2018 vintage and the older 2013-2017 vintages. The content of most phenolic compounds, such as caffeic acid, catechin, and epicatechin, was highest in the 2018 vintage. The content of anthocyanins and most phenolic compounds decreased as the wines aged.  
**Supplementary Materials:** The following are available online at [[https://www.mdpi.com/article/10.3390/foods11010022/s1](https://www.mdpi.com/article/10.3390/foods11010022/s1)]([https://www.mdpi.com/article/10.3390/foods11010022/s1](https://www.mdpi.com/article/10.3390/foods11010022/s1)), Table S1: Details of the Wines in the Study from the Eastern Foot of Helan Mountain of Ningxia, California, and Bordeaux, Including the Regions of Origin Vintages, and the Oenological Parameters, Table S2: Quantitative standards, calibration curves, odor threshold for quantification, and odor description of volatile compounds, Table S3: Quantitative ion, quantitative standards, calibration curves, and quantitative limit of polyphenols, Table S4: Temperature and precipitation records, from March to September 2013-2018, in the six sub-regions of Ningxia, Figure S1: GC chromatogram of vine volatiles by HS-SPME of one sample, Figure S2: Chromatogram of polyphenols by LC-MS/MS of one sample.  
**Author Contributions:** Conceptualization, [PERSON] and J.Z.; methodology and software, X.Z. and K.W.; validation, X.S. and X.G.; formal analysis, [PERSON] and G.J.; investigation, resources and data curation, X.Z. and K.W.; writing--original draft preparation, [PERSON] and K.W.; writing--review and editing, [PERSON] and J.Z.; visualization, [PERSON]; supervision W.M.; project administration, [PERSON] and W.M.; funding acquisition, [PERSON] and W.M. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by Ningxia Hui Autonomous Region Key Research and Development Program, No. 2021 BEF02014 and No. 2018 BBF02001, and this research was funded by the National Natural Science Foundation of China, No. 32160577.  
**Data Availability Statement:** Data are contained within the article or Supplementary Materials.  
**Acknowledgments:** The authors would like to acknowledge all the Ningxia Wineries who donated samples to this research.  
**Conflicts of Interest:** The authors declare no conflict of interest.