The effects of mixed-strain alcoholic fermentation (ZAF), traditional sequential alcoholic-malolactic fermentation (SM), sequential mixed-strain alcoholic-malolactic fermentation (ZSM), and single alcoholic fermentation (AF) on anthocyanins and color in Cabernet Sauvignon dry red wine were investigated. Spectrophotometric and chromatographic methods were used to determine CIElab color parameters, wine pigment indices, phenolic content, and monomeric anthocyanin components and contents in the wine samples. Pearson correlation analysis, principal component analysis, and screening of characteristic differential compounds were conducted. The results indicated that compared to AF samples, ZAF samples exhibited a 3.73 increase in the redgreen color channel a* value, a 3.17 increase in chroma (C*ab) value, and a 2.5 increase in free anthocyanin (FA) value. Compared to both AF and ZAF samples, SM and ZSM samples showed increases of approximately 1.79% and 10.02% in polymerized pigment percentage (PP%), respectively. Pearson correlation analysis revealed significant positive correlations of a* with C*ab values and total anthocyanins, and significant negative correlations with hue angle (hab). Orthogonal partial least squares-discriminant analysis identified total anthocyanins, malvidin-3-O-glucoside, PP%, hab, red hue (a*), and C*ab as characteristic differential compounds distinguishing the color quality of wine samples from different fermentation methods. In summary, ZAF has potential to enhance color intensity, while malolactic fermentation improves wine color stability. The selected strains show application potential for improving wine color quality.