Differences in phenolic structure and concentration between grape skins and seeds affect the sensory characteristics and aging potential of wines.To investigate the effects of adjusting the skin-to-seed ratio at different stages of the alcoholic fermentation maceration process on the color and sensory characteristics of the wines, ‘Cabernet Sauvignon’ grapes were used as the test material, the wines were de-seeded at 10%, 20%, and 30% at the specific gravity of 1.060 and 1.030, the basic physicochemical, CIELab color parameters, phenolic content, and antioxidant activity of the wines were measured, the sensory quality of the wines was comprehensively evaluated by fuzzy mathematical method, the results were subjected to variance and partial least squares-discriminant analysis.Results showed that different treatments with different percentages of seed removal did not significantly affect the basic physicochemical properties of the wines.As the percentage of seed removal increased, the wine tended to have a yellowish hue, and contents of total phenol, total flavan-3-ols, total flavonoids, and tannins and antioxidant capacity were significantly reduced.From the results of the sensory evaluation, it was concluded that the treatment with 10% seed removal at a specific gravity of 1.030 yielded a 9.29% improvement in the overall tasting score compared to the control group, the wines showed a purplish-red color, a fruity taste and less bitterness.In conclusion, 10% seed removal at a specific gravity of 1.030 could help produce wines with higher overall quality.The results of the study can lay a theoretical foundation for improving the color stability and drinking comfort of wines from Xinjiang appellation.
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