The change of browning index(A420)and several main browning factors of litchi wine under four different storage conditions were investigated to explore the mechanism of nonenezymatic browning of litchi wine during storage by correlation and path analysis.The results showed that the change of total phenolic content,reduced Vc content,dissolved oxygen,5-HMF content were all significant or very significant correlation with the increase of A420.There was no significant correlation between the increase of A420 and the change of total flavonoid content,reducing sugars.The interaction between the change of total phenolic content and dissolved oxygen was a chief element for deciding the nonenzymatic browning in litchi wine during storage at 35℃