Fig. 1.

Analysis of phenolic indexes and content of volatile compounds from Cabernet Sauvignon wines from four winemaking areas in the Xinjiang region. a The locations of the four winemaking areas; 6 and 4 commercial vineyards were selected for sampling from the Tianshanbeilu and Yili areas in northern Xinjiang, respectively. Moreover, 6 and 2 commercial vineyards were selected for sampling from the Yanqi and Hami areas in southern Xinjiang, respectively. b The concentrations of polyphenols, flavonoids, tannins and anthocyanins of the wines from the four winemaking areas. c The concentrations of seven major types of volatile compounds of the wines from the four winemaking areas. Different letters on each bar show the ANOVA results at p < 0.05