Abstract: The present study focused on optimizing the dissolution of tannins in oak chips using 50%Vol of newly distilled brandy as experimental materials under the assistance of ultrasonic wave. Firstly, the effects of ultrasonic time, ultrasonic power, oak additions and soaking days on the color, total phenols, tannins, pH, total acids, total esters and sensory evaluations of brandy were studied by single factor experiments, then the dissolution process of tannins in oak chips was further optimized by Box-Behnken response surface method. Results showed that the optimum conditions of promoting dissolution process were determined as follows: ultrasonic time of 11 min,ultrasonic power of 180 W, oak addition of 1.20 g/100 mL, and soaking days of 20 d. Under these conditions, the tannins content was 1 319.42 mg/L.