The Cabernet Sauvignon grapes were treated by flash evaporation and were macerated for different times (0d, 3d, 5d, 7d), then polyphenol and colour features of the wines were studied and compared with the wine produced with traditional technology during their fermentation and aging process ,the results showed that: during the fermentation and aging process in oak barrels, the wines produced with flash evaporation technology, which were macerated for 3d, 5d, 7d have more total phenols and tannins and the content of total phenols and tannins is positively correlated with maceration time; all the wines produced with flash evaporation technology have higher color density and lower color tone; the wine produced with flash evaporation and macerated for 5d has the darkest color while the wine macerated for 7d has the most red color tone after aged for 270d.%对赤霞珠葡萄进行闪蒸处理,通过不同时间(0d、3d、5d、7d)的浸渍发酵,比较研究了闪蒸葡萄酒与传统发酵酒在发酵和橡木桶陈酿过程中酚类物质含量和颜色特征的差异,结果表明:在发酵和陈酿过程中,与传统发酵酒相比,闪蒸处理后进行3d、5d、7d浸渍可显著提高酒中总酚、单宁含量,且和浸渍时间呈正相关；所有闪蒸处理酒均色度值高、色调值低；陈酿270d后,浸渍5d的闪蒸酒颜色最深,而浸渍7d的闪蒸酒红色色调最强.
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