Abstract:Marselan' and 'Saperavi' wine grapes with different ripeness in the Turpan production area were used as raw materials，and winemaking tests were carried out when the sugar content of grapes reached 22，24，and 26°Bx，respectively，so as to determine the basic physicochemical indicators and phenolic content of wine samples after alcoholic fermentation and stored in bottles for six months and to analyze the differences and characteristics between wine samples stored in bottles for six months through sensory quality.The results showed that there was a significant difference in phenolic content in wine made of grapes with different ripeness（P＜0.05）.The phenolic content decreased slightly in 'Marselan' wine stored in bottles for six months，and the tannin content increased.The content of total phenols and total flavonoids increased in'Saperavi'wine stored in bottles for six months，but the content of total flavanols，total anthocyanins，and tannins decreased.Sensory analysis of wine samples with different ripeness showed that M3 and S3 had the highest sensory scores of 89 and 92，respectively，indicating that these two samples were of better quality.Through the screening of wine aroma descriptors，it was concluded that'Marselan'wine had a strong woody aroma（smoke and coffee），with prominent fruit aromas（raspberry，blackcurrant，strawberry，and citrus），possessing both botanical aromas（mint）and spice aromas（pepper）.'Saperavi'wine was dominated by fruit aromas（sweet，melon，blackcurrant，orange，and blackberry），with pronounced caramelized（cream）and woody（smoke）aromas，possessing floral and woody aromas（smoke）.