The effects of different factors on the color stability of Hong Qu glutinous rice wine under dark conditions were studied. The effects of wine composition (organic acids, amino acids, polyphenol compounds), physical and chemical indexes (pH, alcohol content), and storage conditions (temperature, oxygen) on color stability of Hong Qu glutinous rice wine under dark conditions were analyzed using Hong Qu glutinous rice wine and extract as experimental materials. The results showed that pH, oxygen, amino acids, organic acids, and polyphenols had no significant effect on the color stability of Hong Qu glutinous rice wine during long-term storage under dark conditions, while low alcohol content and high temperature significantly reduced the color stability of Hong Qu glutinous rice wine. After adding distilled liquor to adjust the wine degree to 38% vol, the pigment preservation rate of the wine was 91.27%, which was 1.25 times that of the wine stored at 4 ℃ and 2.27 times that of the Hong Qu glutinous rice wine stored at room temperature. The color of the Hong Qu glutinous rice wine remained the original reddish-brown. Therefore, high alcohol content and low-temperature storage can better maintain the original color of Hong Qu glutinous rice wine, prolong the shelf life, and can be used to maintain the color value stability of Hong Qu glutinous rice wine.
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