The changes of various factors that affected copigmentation and color stability of Myrica Rubra Sieb.et Zucc Anthocyanins in steeping red bayberry wine during different storage stages were investigated,including the contents of the polyphenol and anthocyanins,the maximum absorption wavelength,and the color.Also,the correlation analysis was carried out.Results showed the contents of the polyphenol and anthocyanins first increased and then decreased during different storage stages.The maximum absorption wavelength of Myrica Rubra Sieb.et Zucc Anthocyanins showed blue shift and gradually decreased.Also,the correlation analyses showed the contents of the polyphenol and anthocyanins had significant positive correlation with the maximum absorption wavelength.