Abstract: Disclosed is a method for quantifying the taste of wine, comprising the following steps: S1: selecting a sample of the wine; S2: selecting the alcoholic strength, total acidity, total sugar, glycerol, dimethyl butanol, esters and resveratrol as the quantitative indexes of the taste of the wine; S3: detecting the quantitative indexes selected in S2; S4: standardizing the detection results obtained in S3 by using a Max?Min standardized method, and classifying and assigning values to the standardized data by grade, with the value assignment results being associated with a good or a bad taste; and S5: creating a chart according to the standardized detection results from S4, and describing the taste of the wine according to the chart.