To improve the quality of raw materials for sweet red wine, this study conducted roasting treatments on Merlot grapes under different conditions.These roasted grapes were then used to produce sweet red wine.By measuring the physicochemical components, antioxidant properties, and color indicators of different wine samples, along with sensory evaluation, the impact of roasting treatment on wine quality was explored.Results showed that as the roasting temperature or degree of roasting increased, there was a significant increase in the total sugar, total acidity, total phenolic compounds, antioxidant properties, and color quality of the resulting wine.Sensory evaluation indicated that the optimal roasting condition for Merlot grapes was a 45 ℃ roasting temperature with 40% weight loss.Under these conditions, the resulting wine showed a 152.1% increase in total sugar, a 47.7% increase in total acidity, a 38.6% increase in total phenolic compounds, and an increase in antioxidant properties by 38.1%.The color indicators showed that L* decreased by 9.79%, a* increased by 45.2%, and b* increased by 5.8%.This study demonstrated that appropriate roasting treatment of Merlot grapes could enhance the color quality and antioxidant properties of the wine, resulting in a smoother, richer taste and more intense aroma.This research provides a practical and effective method for improving the raw material quality for sweet red wine production and offers theoretical and practical support for the development of wine-making technology.
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