Aroma characteristics of grapes. (A), PCA analysis for the effect of vintage on aroma substances. (B), PCA analysis for the effect of treatment on aroma substances. (C), RDA/CCA analysis for the characteristic aroma substances. (D), Random forest analysis for the characteristic aroma substances. R, red. W, white. B, black. CK, control group. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)