Abstract: In this work,the effects of storage temperature,p H and light on the storage stability,degradation kinetics of anthocyanins in purple sweet potato wine were examined.Results showed that the degradation of anthocyanins were affected by temperature,p H,light and followed a first order reaction. The higher the reaction rate constant k was,the smaller the half-life t1 /2would be.Anthocyanins in purple sweet potato wine were stable at 5 ℃ and 25 ℃,and were easy to degrade at 37 ℃. At p H3.5,anthocyanins in purple sweet potato wine were most stable.Anthocyanins in purple sweet potato wine were stable in dark,and were prone to degrade in daylight lamp and diffused light. Storage in brown glass bottle can reduce degradation of anthocyanins by diffused light.Accordingly,purple sweet potato wine should better be stored in low-temperature and dark places at p H3.5.