This study was aimed to evaluate effect of electrochemical redox reaction on wine quality based on variations of yeast viability, chemical ingredients, and bacterial community. DC 3 V of electricity was charged to working electrode to induce electrochemical oxidation (EO) or reduction (ER) reaction. Bacterial growth was inhibited more, whereas yeast viability was around 400% higher even after 6 days of incubation time and ethanol production was approximately 8-12% higher under EO condition than other conditions. Production of organic acids except citric and lactic acids slightly decreased; however, acetic acid decreased by approximately 250-280% under EO condition. Antioxidative compounds decreased within the range of 5-10% under EO condition as well. Four of 6 volatile organic compounds were disappeared under EO condition. Bacterial community grown under EO condition was different from those under other conditions. In conclusion, wine quality evaluated based on ingredients may be improved by EO reaction.