The objective of the work was to evaluate the color parameters that make up the CIELab space as well as the acceptability of the color, in addition to other analyzes according to the Compendium of International Methods of Analysis-OIV, to correlate data, to distinguish the characteristics of the drinks based on their origin and verify compliance with the national requirement for marketing in the country. 35 samples were analyzed, of which 9 showed non-compliance in relation to sugar content (A2, A4, A6, A17, A20, A29 and A30 > 4.0g/L), dry extract (A15 and A23 < 16g/L) and sodium chloride (A9 > 0.9g/L). Colorimetric analysis showed L* values (98.89 to 102.07); a* (-0.51 to -3.51); b* (2.45 to 16.85); C* (2.50 to 16.95) and h* (96.12 - 101.94), showing characteristics of young wines. Sensorially, the color of the samples was well accepted, except for wines A1, A21 and A34, which presented a yellow-brown color, characteristic of aged wine.