Abstract:The colore envolution in Msalais production were analyzed by CIE1976L*，a*，b*（CIELAB）methods，and the further analyses of the chroma（C*），hue angle（H°），browning index（BI），white ndex（WI）and yellowness index（YI）and the kinetic coefficient（K）with the reducing sugar（RS）and processing time（PT）.The results showed that，during grape juice concentration， a*，b*，YI，BI，and C*increased，but L*，WI and H°decreased，the color grape juice transformed into red brown from light green；while in the fermentation of Msalais，a*，C*，BI and YI decreased ，but L*，WI，H°increased，b*kept stable，the color converted from reddish brown to yellowish brown.There were the fist-ordor kinetics of RS and BI，RS and YI，PT and BI，and PT and YI，and zero-odor kinetics of RS and PT with others color index.BI and YI were important index to control the color of Msalais，and RS was the most factor in grape juice concentration while PT was important for fermentation of Mslais.The different process batches were significantly influencing the color evolution.The result would afford a strong foundation to control the colore of Msalais.