The oxidation-reduction potential (ORP) reflects the oxidation reduction state of the fermentation system, which is closely related to yeast metabolism and aroma compound synthesis, and the ORP level varies during each phase of alcohol fermentation. In order to realize the effective control of ORP in different fermentation phases, different levels of ORP were controlled during different phases of wine alcohol fermentation, and the effects on yeast growth, aroma compound aroma compound synthesis and sensory quality were observed by gas chromatography-mass spectrometry (GC-MS) and sensory quantitative analysis. Results showed that during 0～48h, the number of viable yeast and the content of aroma compounds in yeast were greatly affected by the change of ORP than other fermentation phases. Increasing ORP at this phase was beneficial to yeast growth and sugar consumption, while reducing ORP was beneficial to the synthesis of aroma compounds. Compared with the control, at the level of 0mV (0～48h)-natural conditions (48～96h)-natural conditions (96h to the end of fermentation), the contents of ethyl hexanoate and ethyl decanoate can be significantly increased. The content of acetates can be significantly increased at the level of 0mV-0mV-60mV, and the content of higher alcohols can be significantly increased at the level of 60mV-0mV-60mV. The treatment of 0mV-natural conditions-natural conditions enhanced the aroma of red fruits in Cabernet Sauvignon wine and the fragrance of flowers and fruits in Ecolly wine, while weakened the odor of animals in Ecolly wine. The phased control of ORP provided a basis for the precise regulation of wine fermentation, and laid a foundation for improving the aroma quality of wine by increasing the content of aroma compounds in wine.