Natural anthocyanin colorants are alternative to artificial synthetic ones but they are characterized by relatively low stability. Anthocyanins contained in chokeberry juices and wines constitute the high quality and especially perfect colour of these products. The application of the high-pressure liguid chromatography (HPLC) methods enables the precise determination of qualitative and quantitative composition of the anthocyanin content. The method makes possible the detoiled analysis of the transformation of the anthocyanins content during the production process of chokeberry juices and wines and the effects of colour stabilizers addition on them. The possibility of red colour stabilization of chokeberry juice and wine by skullcap flavons Scutellaria bajcalensis addition was investigated.