Abstract:Sauvignon red wine with lees was used as materials， both ultrasound （40 kHz， 200 W， 50 min/ treatment， 4 times/week） and microwave （2 400 MHz， 30 s/treatment， 2 times/day， 4times/week） techniques were applied to treat the wines in continues 8weeks for shortening the aging period of the wine. Effects of two techniques on the organoleptic properties of wines： polysaccharides， color intensity， total acidity， pH， total polyphenols and volatile compounds were investigated. The results showed that in wines treated by ultrasound， the polysaccharide content increased to 27.1 mg/L， obviously higher than that in wines treated by microwave and control wines，and color intensity was also higher than the control wines，but presented decline trend with the increase of treatment numbers， total polyphenols decreased compared to control groups，while pH value and total acids were less effective，easters increased and higher alcohols in volatile compounds decreased in all wine samples， which reduced the astringency and green taste， balanced the flowery and fruity aromas， and improve wine body and structure.