Abstract: In order to reveal the most important color indices that contribute the difference of Chinese red wines, 21 red wines with various vintages from Chinese several districts were selected. Color relative physic-chemical indices, like total phenols, tannin, CIELab parameters, etc., were detected and processed by correlation analysis and principle component analysis. It was concluded that Color Depth of sample wines have significant relation with Total phenols, Ester tartarate, Flavanols and Total athocyanin, while they had negative correlation with CIELab a*. In CIELab parameters, L and b* were significantly correlative with anthocyanin, but the latter was negative correlative with Tone significantly. In sample wines, mono-variety wines and wines from different vintages had different distribution in the figure of the first two principal components.