## 1 Introduction  
Red wine quality is characterized by the comprehensive attributes of aroma, appearance, taste, and mouthfeel, making it a subject of comprehensive evaluation [1, 2, 3]. Among these, the aromatic profile of red wine is often the most captivating element for consumers. The aroma of red wines can be categorized into three main types: primary, secondary, and tertiary aromas. Primary aromas, also known as varietal aromas, are derived from the grape cultivar itself and include fruity, floral, and herbaceous notes, e.g., methoxypyrazines revealing vegetal or bell pepper aroma. Secondary aromas are a result of the alcoholic or malalactic fermentation process, primarily produced by yeast metabolism, and are characterized by esters, higher alcohols, and other volatile compounds that contribute to the wine's complexity. Tertiary aromas, or bouquet, develop during the aging process in the bottle or barrel as a result of aroma extracted from oak or microbial spoilage or chemical tainting, leading to the emergence of more nuanced and sophisticated scents such as spice, earth, and oak [4]. The research on the profile of aroma compounds in cold hardy interspecific grapes and the resulting wine is relatively limited compared to the extensive studies on _Vitis_vinifera_ grapes and red wines. For instance, 'Marquette' is one of the most popular red wine grape cultivars in the Upper Midwest regions, developed by the University of Minnesota's grape breeding program. It is an interspecific grape cultivar, resulting from the cross between different _Vitis_ species, including _Vitis vinifera_ and _Vitis riparian_[5; 6]. The Marquette grape is known for its cold hardness and disease resistance, and its wine is typically characterized by aroma notes including cherry, spice, black pepper, and berry [6]. However, no descriptive sensory evaluation has been conducted on Marquette wine to provide a comprehensive understanding of its sensory attributes. C\({}_{13}\)-Norisoprenoid and terpen are primary aroma compounds found in Marquette grapes and wines. C\({}_{13}\)-Norisoprenoids, such as \(\beta\)-damascenone, contribute to floral and fruity aromas while terpen, like linalool, are responsible for floral and citrus notes [4; 7]. During winemaking, these compounds are developed and released from grape skins, especially during fermentation and maceration, enhancing the wine's aroma profile. The profile of these compounds can be modified by multiple factors, including fermentation temperature, pH, and the presence of exogenous glucosidases [4]. Ethyl esters and acetate esters are commonly found in Marquette red wines [5; 7; 8]. The formation of esters in red wine mainly happens during alcoholic fermentation and aging. Specifically, ethyl esters are formed by the esterification of ethanol with various fatty acids. For example, hexanoic acid and octanoic acid are the precursors of ethyl hexanoate and ethyl octanoate, respectively. Ethyl esters typically contribute fruity and floral notes to the wine, with the exception of ethyl acetate, which can provide an undesirable vinegar-like or nail potish remover-like odor at high concentration. On the other hand, acetate esters are formed by the enzymatic acetylation of alcohols during fermentation, such as the reaction between isoamyl alcohol and acetic acid to form isoamyl acetate. Similarly to ethyl esters, they generally impart fruit (like banana and cherry) and floral odors into the wine [4; 9]. Higher alcohols are a group of alcohols with more than two carbon atoms and are found in red wine as hyproducts of yeast fermentation during winemaking. They can also react with carboxylic acids to form esters, such as the abovementioned isoamyl alcohol. Common higher alcohols in Marquette wine include isobutanol, isoamyl alcohol, and 2-phenylethylanol [5; 7]. They can positively contribute to the complexity and enhance the overall aroma profile of red wine at moderate concentrations. However, the high concentration of these compounds can induce undesirable solvent-like or pungent odors.