[ Objective ] To optimize the traditional impregnation fermentation process and promote the application value of "flashing steam technology". [ Method] Taking the Merlot grapes in the northeastern region of Helan Mountain as raw materials,The dry wine was maken by flashing technology and traditional impregnation,the wine rate of test plan was 14％, selecting Angel CECA yeast;The traditional impregnation process fermentation temperature was 25-30 ℃, pure juice fermentation temperature of"flashing steam technology" process was 15-20 ℃. [Result]The results showed that the suitable harvest period of Merlot was 17th,September, and the sugar content was more than 260 g/L. Flashing steam technology process can improve the dry extract content of wine, to enhance the dissolution of phenolic substances, wine color and total phenol content was significantly higher than the traditional wine. Sensory evaluation score was higher than the traditional impregnation process;Merlot wine color deepened by the flashing steam technology. [ Conclusion] The overall quality of wine of flashing steam technology has improved, and the technology is worthy of further research and promotion.%[目的]对比分析闪蒸技术对葡萄酒品质的影响,优化传统浸渍发酵工艺.[方法]以贺兰山东麓产区优质美乐葡萄为原料,采用闪蒸技术和传统浸渍2种工艺酿造干红葡萄酒,计划酒度为14％,酵母选用安琪CECA;传统浸渍工艺发酵温度25～30℃,闪蒸技术工艺纯汁发酵温度15～20℃.[结果]美乐葡萄适宜采收期在试验年份9月17日,含糖量260 g/L以上;闪蒸技术工艺可以提高葡萄酒中干浸出物含量,加强酚类物质溶解,葡萄酒色度和总酚含量明显高于传统工艺酒;感官评价分值高于传统浸渍工艺;采用闪蒸技术工艺酿造的该款美乐葡萄酒颜色加深,葡萄酒整体质量有所改善.[结论]闪蒸技术工艺优于传统浸渍工艺,值得进一步研究和推广.
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