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The red wine provided by Senao wine limited company was used as the testing material. The experiment design of full factors, including microwave power and irradiation time, was selected as tesing method. Microwave power is 140W, 420W, 700W respectively and irradiation time is 5min, 10min, 15min, 20min, 25min, respectively. The artificial aging method was employed to accelerate the aging of dry red wine. The physicochemical index (including the contents of the acetic acid, ethyl acetate, ethyl lactate, butanedioic acid diethyl ester, isoamyl alcohol, 2, 3-butanediol,β-phenylethanol, tannin, anthocyanin) the value of pH, color (L, a, b and chromaticity) and sensory property were measured and analyzed. According to the influence of the different artificial aging methods on the flavor and quality of the dry red wine, the suitable differently aging condition was obtained. The conclusions were developed as follow:1. No significant effect (p>0.05) of microwave power and irradiation time on pH value were found.2. Analyzing results of the aroma composition show that the effect of different microwave power on acetic acid, ethyl acetate and isoamyl alcohol were significant (p<0.05). The effect of microwave power of 140W on butanedioic acid diethyl ester was very significant (p<0.01), while the influence of microwave power of 420W was significant (p<0.05). Micowave aging treatments improve the three indexes, viz. acetic acid, ethyl acetate and butanedioic acid diethyl ester. The total acetic acid content of the wine was the highest value using the microwave irradiated of 420W/5min and 420W/10min. The content of ethyl acetate and butanedioic acid diethyl ester reached the largest increasement under 420W/10min and 420W/15min irradiated time, while the content of isoamyl alcohol was the lowest value in the same conditions, and the content of 2, 3-butanediol rose the highest value under microwave irradiated of 420W/10min. In this experiment, no significant effect of the microwave processing onβ-phenylethanol was found.3. The negative influence of microwave irradiation on tannin and anthocyanin was significant (p<0.05).4. The positive effect of microwave processing on color was very significant (p<0.01). Therefore, microwave processing may improve the color of dry red wine and keep fresh.5. According to organolepic evaluation results, the parameters combination of microwave treatment, including optimum, medium and worst three conditions, were developed that 420W/10min, 700W/5min, 700W/25min, respectively. The taste of sample under 140W/5min process was closest with the tast without processing.
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