The green off-flavor was an important aroma characteristic in wine and played an important role in the wine quality. The widely present green off-flavor substances in grapes and wines could be primarily classified into 3 categories:methoxypyrazines; green leaf volatiles mainly composed of C6/C9 aldehydes, alcohols, and esters generated through the lipoxygenase pathway from unsaturated fatty acids; and other green off-flavor substances represented by certain sulfur compounds. The regulation of green off-flavor substances was of great significance due to their significant impact on the aromatic characteristics of wine. Currently, the regulation could be carried out from grapes and wine making and storage process. Due to the significant relevance between the content of green off-flavor substances in grapes and the factors such as the maturity and environmental parameters, the adjustment of harvesting time, nutrient regulation(foliar nitrogen application during reraison), light exposure management, water control, pest and disease management and other vineyard measures could achieve the effective regulation of the content of the green off-flavor substances during vineyard management. Apart from the grape material, numerous factors in the whole fermentation, packaging and storage process could also influence the green off-flavor substances. However, different ways of regulation could affect other aspects such as flavor compounds, sugar and acid contents of grape and wine quality. While regulating the content of the green off-flavor substances, the aromatic integrity and matrix effect were also important factors that could affect the whole aromatic quality. This work aimed to clarify the substantial basis of the green off-flavor and summarize the major and potential regulation ways to provide reference for further research and industry application.