Abstract: The aim of this study is to investigate the effect of flash release treatment on the quality of aged Marselan wines. Mature Marselan grapes from the same batch in Changli production region were used as raw materials and then fermented through traditional method and flash release treatment respectively. The conventional physicochemical indicators, as well as color related indicators, phenolic substances, and aroma components during aging, were compared between the two processes to comprehensively evaluate the impact of flash release treatment on wine quality and aroma characteristics. Results showed that flash release treatment played a significant impact on the quality of Marselan wine (P<0.05) by increasing the content of conventional physicochemical indicators such as residual sugars, the concentration increased from 3.73 g/L to 4.93 g/L, the total acidity rose from 6.87 g/L to 7.39 g/L, the pH climbed from 3.78 to 3.88, and the alcohol content elevated from 13.96%vol to 14.87%vol, improving wine chroma and reducing the color tone, and increasing the content of total phenols, total anthocyanins, flavonoids, and flavanols during aging. During the AAF phase, the ester content in the flash release treated Marselan wine increased by 269.39 mg/L, while the alcohol content decreased by 50.29 mg/L. In the 6MAAF phase, the ester content rose by 278.39 mg/L, and the alcohol content decreased by 6.58 mg/L. For the 12MAAF phase, the ester content increased by 243.03 mg/L, whereas the alcohol content increased by 22.55 mg/L. The flash release treatment could significantly promote ester synthesis and effectively inhibit alcohol production. Therefore, flash release treatment is an effective method for optimizing the wine making process by exerting a positive effect on improving the color stability, phenolic substances, and aroma quality of wine.