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In this paper, experiments were conducted to investigate the effects of ultrasound irradiation on the co-pigmentation of caffeic acid added in wine and the coloration of wine during storage. The wine color, chroma, level of the monomeric, combined and polymerized anthocyanins and the concentrations of malvidin-3-O-glucoside and syringic acid in wines were determined by the high-performance liquid chromatography (HPLC), ultraviolet-visible spectroscopy, respectively. The results indicate that ultrasound irradiation could definitely affect the color characteristic of wine to a certain extent. Compared with the wine without addition of caffeic acid, the co-pigmentation effects of wine added with caffeic acid could be significantly promoted by ultrasound irradiation, such as the wine color, color density and the polymerized anthocyanins. Furthermore, ultrasound irradiation had a continuous effect on the co-pigmentation of caffeic acid and wine coloration with the extended storage time. In summary, ultrasound could significantly modify the color properties of wine by enhancing the co-pigmentation between caffeic acid and monomeric anthocyanins in the wine, resulting in the improvement of wine quality.