Preparation method of high anthocyanin content mulberry wine

The invention belongs to the technical field of wine making, and discloses a preparation method of high anthocyanin content mulberry wine. The method is as follows: step 1, after purple red ripe fullmulberry fruits are picked, the purple red ripe full mulberry fruits are rinsed with water once; step 2, the washed mulberry fruits are loaded into a stainless steel large pot, and heated and boiled;step 3, yeast is inoculated into mixed mulberry juice obtained in the first step and the second step according to the inoculation ratio of 0.2 g/Kg; and step 4, the prepared mulberry pure clear original wine liquid or supernatant original wine liquid is adjusted to a required alcohol content, is stored at the temperature of 15 to 20 DEG C in the dark for 4 to 6 months, and sterilized to obtain themulberry wine. The method of taking the juice is different in that the mulberry fruits are not smashed. After the mulberry fruits are washed, pure water or mineral water is added in a certain proportion, the mulberry fruits ar