Abstract: Ultrasound technology was applied to process red wine,effects of ultrasound frequency,ultrasound power,ultrasound treatment temperature and ultrasound time on total phenolic content,total flavonoid content and free radical scavenging activity of red wine were investigated.Research result showed total phenolic content,total flavonoid content and radical scavenging activity activity of red wine were decreased significantly after ultrasonication. There was significant correlation between antioxidant activity and total phenolic content( y = 0.0270x+ 38.806,R²= 0.9007,p < 0.01). The antioxidant activity and total flavonoid content were also in a significant correlation( y = 0.0592 x + 37.357,R²= 0.4970,p < 0.05). According to the results obtained,free radical scavenging activity of red wine were decreased significantly after ultrasonication,and the degradation of total phenolic content and total flavonoid content induced by ultrasound might basically explain this phenomenon.