## 1 Introduction  
Grape berry development and ripening are dynamic processes that involve a complex series of biochemical changes [1]. Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C\({}_{13}\)-norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes, and can be found as free volatile or glycol-conjugated (bound) molecules [2]. Previous reports have shown that more than 900 kinds of volatile aroma substances were identified and isolated from grape wine, and furthermore, the complexity of wine aroma can also vary depending on many variables, such as the type of wine, grape variety, terroric, microbial starter, fermentation process, aging, and bottling [3]. Among them, the variety characteristic aroma plays a decisive role. The content of volatile aroma compounds changes during the process of grape berry ripening, for instance, varietal volatile compounds content reached a maximum at maturity, as established by the sugar/acidity ratio, and remained constant in the following weeks in the red grapes [4]. In 'Cabernet Sauvignon', esters are characteristic of early berry development, aldehydes of middle development stages, and alcohols of late development [5]; moreover, terpen (predominantly eucalypt, \(\beta\)-caryophyllene, and \(R\)-humulene) are prevalent during early development, while benzene derivatives such as 2-phenylethanol and 2-phenylethanal tend to appear later. The late dominance of alcohols is desirable, because alcohols usually have not only higher herbaceous odor thresholds than related aldehydes, but also a greater propensity to form fruity esters in the presence of carboxylic acids during viniification [6; 7]. Recently, the genes of key enzyme in the anabolic pathway of terpenoids have been verified; for instance, (_E_)-\(\beta\)-caryophyllene synthase was encoded by _VvEcar_; in addition, _VvLIS_, _VvCCD1_ and _Vvter_ are also involved in the terpenoid synthesis pathway [8]. Choosing an appropriate training system is based primarily on growth habits and the need for optimum fruit exposure, and is affected by vine vigor and winter hardiness. Adopting a reasonable training system according to the local \"Terror\" could modify the microenvironment of the canopy by changing the temperature, humidity, and radiation, thereby achieving balanced vegetative growth and reproductive growth, which is beneficial to the improvement of fruit quality (sugars, acids, anthocyanins) [9]. The east foot of Helan Mountain in Ningxia (China) is known as one of the best wine-producing regions, but many grape growers did not adopt a standard training system to purse a higher yield at the beginning of vineyard construction; otherwise, this region has a continental semi-arid climate, and the extreme temperature in winter is below \(-22\)\({}^{\circ}\)C. In buried soil for winterization, choosing a training system should also consider the convenience of burying the vines into soil. Different training systems influence the berry volatile component. [PERSON] [10] compared Viognier training with vertical shoot positioning (VSP) and the minimal pruning (MP) system, and concluded that the MP training system provided a greater aroma potential for grapes than the VSP system, due to the positive effect on the concentration of aroma glycoside precursors by a reduction in berry size. [PERSON] [11] showed that crawled cordon training (CCT) improved the accumulation of aroma compounds in early harvesting time; if harvesting time needs to be postponed, independent long-stem pruning (ILSP) was also a suitable selection. 'Cabernet Gernischt' (_Vitis vinifera_ L. cv.) is the most important red wine cultivar in China. However, there are few works published on volatile compounds relative to this variety. In 2008, [PERSON] et al.