Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention discloses an anthocyanin-free red wine low-temperature fermentation method, and belongs to the technical field of red wine production, and the anthocyanin-free red wine low-temperature fermentation method comprises the following steps: S1, preparation; s2, mounting; s3, adding raw materials, and measuring an initial specific gravity value by a hydrometer; s4, adding special saccharomycetes for black corn red wine fermentation; s5, converting carbon dioxide into glucose; s6, stirring at regular time; s7, regularly measuring the specific gravity by a hydrometer, and supplying the product glucose when the sugar is insufficient; s8, taking out the black corn red wine until the alcoholic strength of the black corn wine liquid calculated according to a formula reaches the standard; the crushed black corn mixture is fermented only through the special yeast for black corn red wine fermentation, no additive is added, the flavor of black corn in red wine can be restored to the maximum extent, and drinking is healthy and safe.