Abstract: The proteins which extracted from 5 kinds of grains, such as glutinous rice, rice, oats, highland barley and buckwheat were added to the dry red wine.After 2 weeks, the results of sense evaluation and physical and chemical analysis showed that the 5 grain proteins could significantly decrease the wine turbidity. Different protein and additive amount had significant influences on the tonality, chromaticity, total phenol content and other major indexes of the wines ( p < 0.05) . Turbidity was associated extremely significant with chromaticity and the total phenol content ( p < 0.01) , and was associated significant with tonality and tartaric acid content ( p < 0.05) . It was not remarkable relevance with titrable acid, protein and tannin contents.Three common factors were extracted by principal component analysis method.Then the comprehensive factor score model was set up.Among them, the score of three treatments such as “Highland barley 600”, “Buckwheat 600 ”and “Buckwheat 900 ”were higher than control.The wines were clarifying and bright, no objectionable odors, and their taste scores were more than 85.