Using High Performance Liquid Chromatography(HPLC) method and Folin phenol method,Cabernet Sauvignon dry red wine brewed from alcoholic and malolactic fermentation with the flash evaporation and the traditional technology were studied.The results showed that the contents of most of mono-phenols and total phenol in Cabernet Sauvignon dry red wine from the flash evaporation fermentation were higher than those from traditional technology.Compared with those in the traditional Cabernet Sauvignon,the contents of caffeic acid,syringic acid,and ferulic acid in Cabernet Sauvignon dry red wine from flash evaporation fermentation were greatly improved,and the content of gallic acid did not changed.Results from sensory evaluation also showed that sensory quality of flash evaporation wine was significantly higher than that of wine treated with traditional method.Compared with the traditional technology,flash craft brewing wine was more suitable for the transformation of phenolic material to further improve flavor of the wine and obtain the taste balance.