Abstract: In the paper, several microvinification trials were conducted with Cabernet Sauvignon to assess effects of pre- fermentation thermomaceration with no SO2 addition on red wine, and a wine control was made by adding SO2 and no thermomaceration vinification. The main parameters studied were the heating temperature (60℃ and 70℃)and the length of pre- fermentation thermomaceration (6, 12 and 24h).The results showed that the pre-fermentation thermomaceration increases the reducing sugar obviously and reduces the total acid contents in the grape must. After thermomaceration, the grape materials ferment smoothly. The wines obtained by this technique show considerably better color and higher phenol than the corresponding control wines. Pre-fermentation heating at a temperature of 60℃ lasting from 6 to 24h or 70℃lasting from 6 to 12h has good effects on the quality of red wine.

Key words: red wine, thermomaceration, phenol, vinification