Abstract:This study used wine grape pomace as the raw material. Microwave-assisted extraction （MAE） was employed to extract anthocyanins from the pomace. Gelatin served as the gelling agent and sucrose as the sweetener. Texture analysis and sensory scores were used as evaluation indicators. The preparation process of wine grape pomace fondant was optimized through single-factor experiments and orthogonal experiments. The results showed that the optimal preparation process was as follows：volume ratio of microwave extract of wine grape pomace to filtrate of wine grape pomace （total volume 100 mL） of 5∶5，gelatin addition of 15.0 g，and sucrose addition of 40 g. Under these conditions，the wine grape pomace fondant not only possessed excellent taste and appearance attributes but was also rich in nutrients；the anthocyanin content reached 1.973 mg/g，with a strong antioxidant capacity. When 1.0 mL of the prepared anthocyanin extract of wine grape pomace fondant was added，the DPPH free radical scavenging rate reached 64.2%.