To explore wild yeast resources in China,the anthocyanin composition and content in the red wines fermented by different Saccharomyces cerevisiae strains were compared.Two different Saccharomyces cerevisiae strains(indigenous Saccharomyces cerevisiae strain Y17,commercial active dry yeast F15) were separately used in red wines production.The anthocyanin components in wines were studied by high performance liquid chromatography-mass spectrometry(HPLC-MS).The results showed that the diversities of anthocyanins in the wines fermented by different yeast strains were similar,but the contents of different anthocyanins in the wines were quite different.The indigenous yeast strain Y17 produced wines with higher concentrations of anthocyanins.