In order to explore the changes of phenolic compounds during the aging of Cabernet Sauvignon dry red wine and its relationship with the changes of the astringency quality, Cabernet Sauvignon dry red wines from the same chateau of the Eastern Foot of Helan Mountain during 10 years aging under the same bottle storage condition were selected. The contents of the general physicochemical properties, total phenol compounds, total tannins and total anthocyanins were determined and the sensory analysis was also carried out. The catechins, epicatechin, epigallocatechin, epicatechin gallate, proanthocyanidins B1, B2 and some oligomers tannins in this series of wines were determined by ultra high performance liquid chromatography-electrospray ionization multi-stage mass spectrometry (UHPLC-ESI-MSn). Correlation analysis was adopted to explore the correlation between chemical components and taste and identify chemcial components which were mainly responsible for considerable differences in the quality of red wine during wine bottle storage. The content of total phenols and tannins decreased significantly in wine with bottle storage time increase; the content of total anthocyanins during bottle storage also decreased significantly; with the dry astringency decreased the velvety astringency increase in wine. The dry astringency and velvety astringency had no significant correlation(p>0.05) with the content of total phenols and total tannins, while the dry astringency had significant positive correlation (p<0.05) with the contents of catechin, epicatechin, epigallocatechin and proanthocyanidins B1, B2, further had very significant positive correlation (p<0.01) with the (epi)catechin trimer, but the velvety astringency had no significant correlation with these chemical components.