Abstract:The study used Cabernet Sauvignon produced in Changli county of Hebei province as material. And the changes of content of phenolic compounds and antioxidant activity were researched through four different treatments in wine.The results indicated that the highest content of total phenol， total anthocyanin and total tan－ nin of wine affected by processing 1 （3 g/L of inactivated yeast at 5 th day） and the content of caffeic acid， chlorogenic acid， rutin，（+）-catechin， ellagic acid and gallic acid in processing 3（3 g/L of inactivated yeast at 25 th day） behaved maximum. Among the antioxidation activity assay， the reducing power， DPPH· and ABTS+·clearance rate had raised varying degrees. Thus， the inactivated yeast can increasing the content of phenol substances in Cabernet Sauvignon wine and improving its antioxidant activity.