The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of “Cabernet Sauvignon” wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that “floral” and “fruity” notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.

Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.