The effect of microwave ageing on fig wine was investigated by single-factor test using of a group designed conditions including five microwave time, 0, 2, 5, 10 and 20 min, five power sets, 0, 200, 400, 600 and 800 W, and five set of times, 0, 1, 2, 3 and 4 times. Then, the Box-Behnken response surface method was used to optimize the aging conditions, and the entropy weighting method was used to evaluate the product wine by assigning weights to the studied indicators including content of esters, alcohols and acids and sensory scores of fig wine to find out the optimal conditions for the procedure. The results showed that all the studied factors had a strong influence on the flavor and quality of fig wine. The microwave treatment for a short time could increase its ester content, and with longer microwave treatment time, ethyl decanoate and E,E-10,12-hexadecan-1-ol acetate disappeared, but methyl 8-heptadecenoate and methyl 9,12-heptadecate were detected after microwave treatment for 2, 5 min, respectively. The treatment by single extension of microwave time was not able to produce phenethyl acetate and ethyl palmitate, etc., but when the power or number of microwave treatments was increased, phenethyl acetate and ethyl palmitate could be detected. The microwave treatment could increase the content of phenylethyl alcohol and reduce the contents of methanol and organic acids. The optimum microwave aging conditions were 400 W, 2 min and 2 times. The total amount of esters increased by 80.69%, while the total amounts of higher alcohols, methanol and acids decreased by 25.32%, 11.52% and 6.20%, respectively, with the sensory score increased by 10.39 points. It was evident that optimized microwave aging time was short and the model developed in this study could fit well the conditions of microwave aging of fig wine yielding better full-bodied and non-irritating fig wine.