As the ageing time of dry red wine increases, the body color of the wine becomes very yellow, which affects the color stability of the wine.In this study, organic acids such as tartaric acid, malic acid and lactic acid were added to the grape mash for fermentation at different ratios and concentrations.The basic physicochemical indicators (alcohol, reducing sugar, total acid, volatile acid, pH), color parameters (L*, a*, b*, C*ab, Hab) and the content of six organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, citric acid, succinic acid) of wine were analyzed by Foss automatic analyzer and high performance liquid chromatography at the end of alcohol fermentation and six months of aging.The results showed that the color of wine added with compound acids in grape mash has a brighter color.Among them, wine with added tartaric acid of 2 g/L, malic acid of 1 g/L, and lactic acid of 1 g/L has a higher red/green degree a* and a significantly lower blue/yellow degree b*.In addition, the effect of composite acids on color is the result of the synergistic production of multiple components.This process will provide an effective reference for improving the color stability of dry red wine in Xinjiang production areas.
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