Abstract:In order to explore the factors that affect the color stability of red heart pitaya，and then determine its optimum storage conditions，using the self-brewed red heart pitaya wine as test object，the effect of temperature，light，pH value and nitrogen on the color stability and taste of fruit wine were researched.The results showed that the higher the ambient temperature，the faster the color of red heart pitaya color fades，and the worse the taste of fruit wine.Light could accelerate the decomposition of beet red pigment in pitaya wine.With the extension of light time，the wine tasted becomes weak and the wine was incongruous.Different pH values had a significant effect on the color and tasted of red heart pitaya wine.Under the premise of not affecting the taste，the beet red pigment in red heart pitaya wine was stable at pH 4.Filling with nitrogen could slow the degradation of pigments，while contact with air could accelerate the degradation of pigment.During the storage of red heart pitaya wine，it should be kept refrigerated and protected from light，sealed and stored at a suitable pH value，and filled with nitrogen.