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The natural color pigment was extracted from the skin of the domestic grape, Campbell Early. To investigate its stability, it was packed in a Duran bottle and stored under the various conditions of light or dark, capped or uncapped and room or cold temperature. The best way to preserve a grape skin extract was proved to keep it in a cold and dark place with capping. The L, a and b values of the grape skin extract which was stored in a cold and dark place for 1 month were 54.79, 42.04 and -2.02, respectively. No significant difference was shown compared to those of original grape skin extract which were 52.61, 50.20 and -4.02, respectively. The grape juice was packed in various containers and stored at cold (4℃) and dark places. The L, a and b values of grape juice packed in a sparkling water bottle (19?) and stored for 8 months were 33.35, 48.17 and 5.91, respectively, and they were slightly increased compared to original grape juice which were 4.02, 24.56 and 5.98, respectively. But the grape kept a good taste an aroma. The overall sensory score of the grape juice after preservation represented by 5-point hedonic scale was 4.1. It showed no significant difference compared with that of original grape juice which was 4.5.
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