Abstract:Due to the application problem of unstable anthocyanins in Lycium ruthenicum Murr. processing process，the fresh fruits of Lycium ruthenicum Murr. were used as materials，supplemented with wine grapes to co-ferment and make fruit wine.The influence of different fermented factors on the polyphenols，anthocyanins，and color of the fruit wine was analyzed. The main factors affecting the contents and the stability of the anthocyanins in the wine were clarified. The optimal alcohol fermentation technology was obtained by an orthogonal optimization experiment. The results showed that the addition mass ratio of Lycium ruthenicum Murr. to wine grapes and the pH value had a greater effect on the anthocyanin contents and color of the fruit wine，but they had a smaller effect on the polyphenol contents. The yeast type had a smaller effect on the polyphenols，anthocyanins，and color of Lycium ruthenicum Murr. fruit wine. The addition of wine grapes could reduce anthocyanin loss and improve the stability of the anthocyanin in Lycium ruthenicum Murr.fruit wine.The optimal alcohol fermentation process was as follows：a mass ratio of Lycium ruthenicum Murr.to wine grape of 1∶4，an addition amount of pectinase of 0.70 g∕L，and an addition amount of saccharomyces cerevisiae of 0.25 g∕L.The content of acylated anthocyanins [petunidin-3-O-rutinoside（trans-p-coumarin）-5-O-glucoside] after alcohol fermentation could reach（459.51±3.66）mg∕L.