Abstract: This article takes Dukang wine as the research object to detect the influence of different microwave radiation treatment conditions on the content of methanol and acetaldehyde in Dukang wine. The test results show that microwave technology can accelerate the change of methanol and acetaldehyde in the original wine, and can make it quickly reach the effect of aging. When microwave radiation is used for 0-100 min, the content of methanol and acetaldehyde in the three different wine samples decreases with the increase of radiation time. The change law of methanol content can be described by a quadratic function; the content of acetaldehyde decreases with the increase of radiation time, showing an approximately decreasing arc curve. Through fitting, the change law of acetaldehyde content can be described by Logistic regression model. Microwave radiation treatment catalyzes the completion of chemical reactions such as esterification, hydrolysis, condensation and oxidation by increasing the temperature of the wine body, and accelerates the mutual conversion of various components in the wine body. The microwave radiation treatment has a beneficial effect on the methanol and acetaldehyde in the liquor.