## 4 Conclusions  
In conclusion, clone 169 wine before aging contained significantly higher concentrations of C\({}_{6}\) alcohols 1-hexanol, (\(E\))-3-hexen-1-ol, and (\(Z\))-3-hexen-1-ol, higher alcohols 1-butanol, 1-pentanol, 3-methyl-1-pentanol, isopentanol, and 2-phenylethanol, ethyl esters ethyl butanoate, ethyl lactate, ethyl 2-hydroxy-4-methylpentanoate, isoamyl lactate, diethyl succinate, and ethyl 9-decenoate, and fatty acids hexanoic acid and butanoic acid. In contrast, acetate esters ethyl acetate and hexyl acetate, furanic compounds furural and acetylfuran, and _cis_-rose oxide were present in significantly higher levels in clone 191 wine. After 12-month aging, some clonal differences such as C\({}_{6}\) alcohols and higher alcohols remained unchanged. Meanwhile, several terpenes, norisopenroids, volatile phenols and phenolic aldehydes showed new clonal differences, and they all had significantly higher concentrations in clone 169 wine than clone 191 wine. Moreover, the use of different oak barrels resulted in differences in the concentrations of phenolic aldehydes, volatile phenols, furanic compounds, and oak lactones in these wines. Aroma series analysis revealed that fruity and floral aromas were more prominent before aging, and decreased with duration of aging. However, the aging process led to a significant increase in the chemical, roasty, and spicy aromas of these wines. After 12-month aging, clone 169 wine exhibited higher floral and roasty aromas than clone 191 wine, while clone 191 wine had a stronger chemical aroma. Principal component analysis indicated that the aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had tertiary contribution to the variation. This study investigated the wine-making and aging potential of clone 169 and 191, and the results showed that clone 169 was a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang region of China.  
The following are available online at [[https://www.mdpi.com/article/10.339](https://www.mdpi.com/article/10.339)]([https://www.mdpi.com/article/10.339](https://www.mdpi.com/article/10.339)) 0/foods11010074/s1, Table S1: Volatile compounds identified in wine made of clone 169 and 191.  
Conceptualization, Y.L. and C.D.; methodology, F.J.; software, X.Q.; validation, J.C.; formal analysis, F.J. and J.C.; investigation, F.J.; resources, Y.L. and C.D.; data curation, X.Q.; writing--original draft preparation, X.Q.; writing--review and editing, Y.L. and Y.S.; visualization, X.Q.; supervision, Y.S.; project administration, Y.L. and Y.S.; funding acquisition, C.D. All authors have read and agreed to the published version of the manuscript.  
This research was supported by the Key Project of R&D Program of Ningxia Hui Autonomous Region, China, grant number 2021 BEF02014 and China Agriculture Research System of MOF and MARA, grant number CARS--29.  
All data generated or analyzed during this study are included in this article.  
All authors sincerely thanked the CITIC Guoan Winery for the wine-making support.  
The authors declare no conflict of interest.