Abstract:To compared the effects of different wine tannins on wine quality and flavor sensory，Cabernet Sauvignon grapes were used as raw materials for winemaking with five different wine tannins added before alcoholic fermentation. After 120 d of aging，total phenol content，monomeric phenol content，antioxidant activity，amino acid content，volatile aroma component，and sensory characteristics of the wines were analyzed.The results showed that the addition of wine tannins before alcoholic fermentation significantly increased the total phenolic content，antioxidant activity，partial phenolic acid content（caffeic acid，syringic acid，chlorogenic acid），and partial amino acid content（proline，threonine）of Cabernet Sauvignon wines. In addition，it increased the content of some volatile aroma components（ethyl caproate，ethyl palmitate，ethyl caprate，ethyl caproate），thus improving the quality and sensory quality of the wine body. The wines added grape seed tannins had the highest total phenolic content（1 580 mg/L）and free radical scavenging rate（44%）. Compared with the control group without tannins added，oak tannins promoted sweet amino acids such as proline（77.76%）and serine（38.36%）most significantly. In the flavor sensory analysis，the wines with grape seed tannins contained up to 20 482.05μg/L of total flavor substances，with the greatest response of aromatic flavor substances and the highest scores of aroma descriptions such as flowers and spices. In conclusion，tannins could improve the quality and sensory quality of wines，in which the wines with grape seed tannins added had the best quality.