以酿酒葡萄赤霞珠果实进行葡萄酒酿造，通过分光光度计检测葡萄酒中花色苷的吸光度、色度的变化来阐述红葡萄酒发酵过程中内部变化（SO2浓度、金属离子、酒精度）对葡萄酒颜色稳定性的影响。结果表明：随着SO2、金属离子度的不断增加，葡萄酒样品吸光度值逐渐降低，颜色逐渐变浅，SO2在40 mg/L浓度下的葡萄酒色度几乎没有变化，偏大则造成褪色。酒精度在10%～12%（体积分数）时，对果皮中的花色苷的浸提效果越好，色泽稳定性越好，葡萄酒的颜色加深。%Cabernet sauvignon fruit to conduct wine-making ,mainly to elaborate red wine fermentation process internal change (SO2 concentration,metal ions,alcohol) in wine color through spectrophotometer,the absorba-nce change color on wine color stability Impact. The results showed that:with the increasing SO 2,metal ion de-grees wine sample absorbance value decreased,faded,alcohol at 10%-12%(volume fraction) when,for peel anthocyanin extraction the better,the stronger the color stability,deepen the color of the wine.
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