Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, hydroxyl radical scavenging capacity and anti-lipid peroxidation capacity of black rice wine decreased gradually after microwave treatment, which was consistent with the change trend of total phenolics, total flavonoids and total anthocyanins. The measured indexes were basically consistent with the natural aging process, indicating that microwave treatment could assist the aging of black rice wine to some extent.