Objective To explore the variation patterns of non-enzymatic browning-related substances and indicators in Saimaiti apricot wine under different storage conditions, and the effect of these patterns on the wine body quality.Methods The apricot wine made from Saimaiti apricots in Kashgar, Xinjiang is used as the test material and preserved in three kinds of dark conditions: low temperature (4 ℃), normal temperature (20 ℃), and high temperature (38 ℃). Then, the physicochemical indicators are measured every 10 days, with the 0-day as reference (CK), to analyze the variation patterns of apricot wine quality during storage. Finally, endogenous factors leading to non-enzymatic browning are resolved by combining with the path analysis.Results Compared with the control group, the wine preserved under all three conditions exhibits a browning phenomenon to a certain extent. The order of preservation quality under different treatments is: low-temperature treatment > normal-temperature treatment > high-temperature treatment. Additionally, total phenolics, total acids, amino nitrogen, ascorbic acid, and 5-hydroxymethylfurfural (5-HMF) are all involved in the chemical reactions of non-enzymatic browning. The path analysis indicates that in a variety of complex storage environments, the primary causes of non-enzymatic browning during storage are the Maillard reaction, the oxidative polymerization of phenolics, and the oxidative decomposition of vitamin C.Conclusion The browning of Saimaiti apricot wine can be effectively inhibited by preserving under low temperature (4 ℃) and dark condition.