Merlot grapes were elaborated as raw materials obtaining the separated must from the marc and the press must at different pressures(0.02～1.70 kPa).In order to improve the pressing effect and the quality of the Carbonic Maceration(CM)wine,the samples'physical and chemical parameters and aroma components were analyzed against the free-run must.The results showed the balance of C/N ratio(0.43)and the glucose/fructose ratio(0.97)in the sample applying 1.09 kPa pressing,reducing the risk of slow or stagnant fermentation;accumulating active substances concluding the total phenols of(47.52±2.97)mg/L and the total anthocyanins of(188.76±10.33)mg/L,increased by 7.01％and 0.96％,re-spectively;the color improvement and the enhancement of color parameters.The free-run must was perceived as having a fuller aroma than the press must.In addition,the pressing of 1.09-1.70 kPa gave the wine crisp acidity and intense tan-nins,increasing aromas such as acetate and aldehydes and enhancing the fruit,spice and fatty flavours in the wine.The study of pressing pressure provided a new basis for the production of high-quality CM wine,which is expected to be applied to the production of pressing wine in wineries.
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