Color is an important sensory characteristic and quality evaluation index of red wine; while anthocyanins are the important material basis for the color, stability and nutritional functions of red wine. The effect of exogenous addition of natural pigments on the color quality and anthocyanins of red wine was rarely discussed in previous studies. Cabernet Sauvignon dry red wine was added natural pigments Ⅰ and Ⅱ, as well as three kinds of polyphenols, baicalin, chlorogenic acid and gallic acid which have been studied intensively as control, before and after alcoholic fermentation to explore the effects of the basic physical and chemical properties, color quality and anthocyanins of the wine samples. The results showed that the color of the wine was deepened, the redness hue was intensified and the anthocyanin content was increased along with the adding of natural pigment Ⅰ and natural pigment Ⅱ before alcoholic fermentation. In contrast, the effect of the additions after alcoholic fermentation were weaker than that before alcoholic fermentation. The adding of natural pigment Ⅰ after alcoholic fermentation was beneficial to the stability of anthocyanins, but the effect was weaker than that before alcoholic fermentation. The treatment of other polyphenols had less effect on the color quality of the tested wine. The research result clarified that the addition of polyphenols before alcoholic fermentation was more beneficial for the improvement and stability of the color quality of red wine, as well as for the stability of anthocyanins. Relatively, natural pigment Ⅰ was the best copigment.