Abstract:Polyphenol is an important component of wine and plays a key role in its sensory properties，color stability and antioxidant activity.During winemaking，glycosidic polyphenols are hydrolyzed under the action of glycosidase and pectinase produced by yeast，thus affecting the quality of wine.The brewing technology and the storage conditions of wine affect the transformation of polyphenols and finally the aroma components of wine.This paper summarized the formation，transformation and influencing factors of phenols in wine production，and looked forward to the research direction in this field.