Brewing method for improving color stability of red wine

The invention relates to the technical field of wine brewing, in particular to a brewing method for improving color stability of red wine. The method comprises the following steps: adding a red grape raw material into a fermentation tank, adding white grape seeds into the fermentation tank, and carrying out cold dipping and fermentation to obtain the red wine. According to the method, the white grape seeds are used as auxiliary color raw materials, additional sources of flavanol and condensed tannin are provided for the red wine, the problem that the red color in the red wine is rapidly lost in the aging process can be effectively solved, and the color, especially the red color, of the red wine is remarkably deepened; the white grape seeds used in the method are white grape seeds in pomace obtained by brewing dry white wine; the step of obtaining the white grape seeds can be omitted, and the peel residues in the white wine brewing process can be recycled. 本发明涉及葡萄酒酿造技术领域，具体而言，涉及一种提升红葡萄酒颜色稳定性的酿造方法。在将红葡萄原料加入发酵罐中