In order to improve the content of organic acids in wine， glucose oxidase (GOD) is used to oxidize glucose to gluconic acid， change the direction of carbon during the wine fermentation， and then adjust the content of organic acids in wine. In this study， the recombinant strain was constructed by overexpressing the glucose oxidase gene (GOX) of Aspergillus niger in diploid Saccharomyces cerevisiae U3. Compared with the control strain， the simulated juice fermentation of the recombinant strain could increase the total acid content by 1.437 g/L， in which the content of gluconic acid and malate acid were significantly increased， gluconic acid content increased by 1.19 g/L and malate acid content increased by 1.67 g/L compared to the control group， and could be further through the malolactic fermentation to increase the acidity of the wine while improving the taste and quality. At the same time， the glycerol content and total phenol content in the experimental group also increased significantly compared with the control group. Therefore， this study provides a strain and theoretical support for the problem of how to improve the organic acid content in wine under the background of high sugar and low fermentation， which indicates the new ideas for improving the quality of wine and provides reference for the full application of GOD in wine making.