The effect of adding protein hydrolysates from defatted grape seed meals, a residue of the grape pomace industry, on the improvement of color stabilization of Syrah wines in warm climates was evaluated. Factors such as the type of raw material, the hydrolysis time, and the doses of protein hydrolysate were assessed. Hydrolysates were added to the wines at the stabilization stage and scrutinized over five months focusing on the polyphenolic composition, copigmentation and polymerization, as well as color by differential tristimulus colorimetry. The addition of 3 g/L protein hydrolysates from 1-h hydrolysis depicted a color stabilization effect, leading to higher values of chroma (C*ab), phenolic compounds (benzoic acids and flavan-3-ols), and copigmentation, although assuming a slightly more aged-related tonality. These data obtained provide an interesting insight, not reported so far, on the use of this oenological alternative to avoid common color losses of red wines elaborated in warm climate.