The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the maceration temperature, but for a long time macerating could cause plant and chemical odor, which will enhance the astringent and bitter taste of wine samples, but short time and low temperature impregnation of taste quality improvement was not obvious. According to comprehensive analysis, under the condition of 12 ℃,the CM 5 d wine sample have high color and quality, with strong fruit and floral aroma, full body, round palatability and strong typicality, which can be applied to the practical production of high quality dry red wine.