Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of food processing, and particularly relates to a color fixative for protecting colors of soy sauce, table vinegar and yellow rice wine and application of the color fixative. The color fixative is prepared from D-erythorbic acid or VC (Vitamin C), chitosan, cysteine hydrochloride or cysteine and methionine; wherein the mass ratio of D-erythorbic acid or VC to chitosan to cysteine hydrochloride or cysteine to methionine is 100: (10-100): (10-50): (10-50). A color fixative is added in the production process of soy sauce, vinegar and yellow wine, so that the color of the product is effectively protected; the color and luster of the soy sauce, vinegar and yellow wine produced by the method are remarkably improved in the storage period, and the oxidation resistance is remarkably improved; the method is green, safe, easy to operate and low in cost, and has important application value and economic significance.