Abstract: In order to optimize the compound enzyme to prepare grape juice, Cabernet Sauvignon was used as raw materials, and pectinase, cellulase and β-glucanase were used to prepare Cabernet Sauvignon grape juice. Single factor experiment was conducted to study the effects of compound enzyme addition amount, compound enzyme ratio and the enzymatic hydrolysis time on the juice yield and anthocyanin content of grape juice. Box-Behnken response surface methodology was used to optimize the process of compound enzymatic hydrolysis of grape juice. The effects of different enzyme treatments on the content of proanthocyanidin in grape juice by high performance liquid chromatography (HPLC) was also studied. The result showed that the best technique parameters were:compound enzyme addition amount of 0.66%, compound enzyme ratio of 1:1:1, and enzymatic hydrolysis time of 6.30 h. Under this process condition, the juice yield was 87.103%±0.471%, the anthocyanin content was (254.664±2.359) mg/L. The proanthocyanidin content of the compound enzyme treated grape juice was significantly higher than that of the single enzyme treatment (p<0.05).