Sweet low-alcohol pink wine brewing method

The invention discloses a sweet low-alcohol pink wine brewing method which includes the steps: (1) performing water-bath activation on non-saccharomyces yeasts Metschnikowiapulcherrima to obtain non-saccharomyces yeast activation solution; (2) feeding red grape juice residues with skins into a tank, adding SO2 and pectinase and impregnating and filtering the materials to obtain raw pink grape juice; (3) adding the non-saccharomyces yeast activation solution into the raw juice and performing constant temperature fermentation to obtain non-saccharomyces yeast fermentation liquor; (4) performingwater-bath activation on saccharomyces cerevisiae ES488 to obtain saccharomyces cerevisiae activation solution; (5) adding the activated saccharomyces cerevisiae activation solution into the non-saccharomyces yeast fermentation liquor, and performing constant temperature fermentation to obtain low-alcohol fermentation liquor; (6) performing constant temperature standing on the low-alcohol fermentation liquor to obtain low