In the paper, several microvinification trials were conducted with Cabernet Sauvignon to assess effects of theromaceration pre-fermentation and no SO2 addition on red wine, and a control wine was made by adding SO2 and no theromaceration vinification.

• 本文以不进行热浸渍、添加SO2的酿造工艺为对照，从葡萄汁含糖量、含酸量、酒精发酵进程及新鲜葡萄酒中色素、单宁、总酚含量及感官评价等各方面，研究了发酵前对葡萄原料进行热浸渍、且不添加SO2的酿造工艺对原料质量较差的欧洲品种赤霞珠葡萄酒品质的影响。