The factors influencing the stability of anthocyanins in immersion-type waxberry wine such as pH value,light and temperature were investigated.The results showed that,anthocyanins kept stable as pH ＜3.0; the degradation rate of anthocyanins was slow in the dark,however,it easily decomposed in the light; the degradation rate of anthocyanins was high at 60 ℃ and kept relatively stable at 4 ℃; the addition of citric acid could effectively reduce waxberry...
