Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of ultrasonic treatment and storage. Simultaneously, the content of ferric ion increased as the ferrous ion decreased, namely, the ionic strength was increased. According to these results, ultrasound has a definite effect on the conductivity of model wine, and itis related to the valence and content of iron. These studies will provide a useful reference and theoretical basis for exploring the influence mechanism of ultrasound to wine conductivity and for the electrical conductivity as a detection index during aging of wine modified by ultrasound.