Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The invention relates to the technical field of food processing, in particular to a processing technology of red pitaya wine, which comprises the following steps: S1, manually selecting fruits and peeling; s2, conveying by a pulp pump, preliminarily crushing, and conveying into a spin dryer; s3, centrifugal crushing is conducted through a spin dryer, and auxiliary materials are added; s4, squeezing by using a fruit pulp pump to obtain fruit residues with juice and pure fruit juice; s41, pomace with juice is put into a tank to be subjected to enzymolysis, and fruit juice is subjected to re-filter pressing; s42, treating the pomace obtained in the step S41, and abandoning the pomace; s5, starting fermentation; s6, stopping fermentation; s7, carrying out clarification treatment on the fermented tea leaves, and adjusting the taste; by the adoption of the method, nitrogen is filled in time for protection, the situation that the quality and taste of products are affected by addition of preservatives is avoided, the low-temperature tank body is adopted for acceptance, and breeding of other microbial substances before fermentation is avoided; the whole technological process is more scientific and economical, pulp is fully utilized, the juicing yield is high, and the unique technological process further improves the wine body quality and drinking taste of the fruit wine.