Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

•Low levels of fermentation aroma compounds were presented in ‘Beibinghong’ icewine.•High levels of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde were presented in icewine.•High intensities of honey, smoky, caramel, dried fruit, and apricot aromas were observed in icewine.•Dehydration and freezing-thawing events contribute to aroma characters of icewine.•Hyperosmotic stress modulates the icewine aroma by regulating yeast metabolism.