Abstract:Cabernet Sauvignon wine grape fruits were wine-making， of pH， light intensity，temperature change on three external factors affecting red wine color，absorbance and chromaticity.It was found that anthocyanins in acidic conditions could maintain its original color——red， relatively stable under alkaline conditions，dry red wine， the higher the faster time fade in light intensity. Dry red wine during aging， during storage， the ambient temperature should be controlled in the dark environment between 10 ℃-15 ℃，in order to ensure better color stability.