In order to provide further insight into the oxidation mechanism of red wines, browning degree, red hue, free SO2， redox potential and the changes of main index of two southern wild wines during the oxidation were analyzed under accelerated oxidation condition， and browning kinetics， the main influence factors and effects on the quality of wine were studied. The results showed that the browning of southern wild wines obeyed zero dynamic kinetic model equation， the oxidation resistance capacity of Guipu No. 1 wine was higher than the brier wine， but its red hue retention was lower than that in brier wine. The free SO2 of wine rapid declined, but the redox potential accelerated during accelerated oxidation, there is a significant negative relationship between the free SO2 and the redox potential. The Total acid and volatile acid of wines increased after accelerated oxidation for 30 days， but the pH value， the main antioxidant material such as anthocyanin, anthocyanin and total phenolic decreased significantly.