## 1 Introduction  
Wine, which is produced by fermentation of fresh grapes or must, is one of the most complex alcoholic beverages, and its aroma substances are responsible for much of this complexity [1]. Wine flavor can be classified into three groups: varietal, fermentative and wine ageing aroma. Describing the aroma of wines is not a simple task for researchers, because more than 800 aroma compounds such as alcohols, esters organic acids, aldehydes, ethers, ketones and terpen, _etc._, have been identified in them [2], with a wide concentration range varying between hundreds of mg/L to the \(\mu\)g/L or ng/L levels [3], and their combinations form the character of wine and differentiates one wine from another. Aroma of a wine is one of the major factors that determine its nature and quality [4,5] and it can be influenced by several factors: environment (soil and climate), grape variety, ripeness, fermentation conditions, biological factors (yeast and other components of the oenological microflora), the wine production process and aging [6]. Cabernet Sauvignon and Chardonnay are popular varieties all over the world, and much research had been carried out to study the aroma from the two monovarietal wines during the last few decades [7-9], whereas Cabernet Gernischet is a special wine-grape variety only cultivated in Jiaodong Peninsula and Changli County of China, and is used by Chinese wineries to prepare premium quality wines. Several analytical methods have been used for the extraction and determination of volatile compounds. Previously, volatile aroma analysis relied on distillation, solvent extraction, or concentration on solid-phase supports to isolate and concentrate aroma compounds [10-12]. These methods are time consuming, result in extensive solvent use, waste and solvent costs, and can result in losses of some important volatiles depending on solvent selectivity and volatility. In addition, liquid-liquid extractions frequently require heating the sample, which can result in component degradation and artifact formation. Headspace analysis (both static and dynamic) has been widely used for the analysis of grape and wine volatiles [13,14]. However, static headspace analysis often suffers from poor sensitivity for trace volatiles and dynamic headspace analysis suffers from interferences from water and ethanol [15,16]. Solid-phase microextraction (SPME) has now widely been used for the analysis of aroma volatiles in many food and beverage matrices in recent years [17]. SPME integrates the extraction, concentration and introduction in one step and the use of SPME results in reducing preparation time and simultaneously increasing sensitivity over other extractions. Therefore, it could be considered as a simple, efficient and environment-friendly sample preparation method, numerous SPME applications for volatiles in wines have been reported [18-20]. With the development of the Chinese wine industry, grape-growing areas have been increasing, and new wine-growing regions are being constantly discovered, including the Loess Plateau region of China which occupies about 600 thousand square kilometers. Rongzi Chateau of Xiangning County is located in Loess Plateau region, where the different characteristics of the landform such as crisscross gulleys, different slopes, slope direction and altitude contribute together to form the local mountainous microclimate. The mean annual temperature and that of the coldest month (January) are 9.9 \({}^{\circ}\)C and \(-6\)\({}^{\circ}\)C, respectively. Active accumulated temperature (\(\geq\)10 \({}^{\circ}\)C) is more than 2,998 \({}^{\circ}\)C with proper precipitation (annual rainfall around 50 cm).