Abstract: These reactions were investigated with three monomeric anthocyanins and six copigments (quercetin, quercetin 3-rhamnoside, epicatechin, epigallocatehin, caffeic acid, syringic acid) in model wine solutions. And the aim of research was to study the influences of anthocyanins, and copigments, structures on copigmentation.The results showed that : quercetin, quercetin 3- rhamnoside and caffeic acid appeared as the effective copigments. But the effect of copigmentation induced by quercetin was not stable, decreased largely in the later storage period. The copigmentation effect induced by six copigments on malvidin-3-O-glucoside (Mv-3-Glu) and malvidin-3-O-acetylglucoside (Mv-acet-Glu) was higher than on delphinidin-3-O-glucoside (Dp-3-Glu) . The differences of copigments and anthocyanins resulted in different capacity of maintaining the color. Quercetin 3- rhamnoside and caffeic acid helped to maintain the color in anthocyanins solutions during storage. And the degree of maintaining for Mv-3-Glu、Mv-acet-Glu solutions were higher than that for Dp-3-Glu. This indicated that the copigmentation differed by the structures of both copigments and anthocyanins.