Brewing method of acid-increasing type low-alcohol red date fermented wine

The invention discloses a brewing method of acid-increasing type low-alcohol red date fermented wine, and belongs to the technical field of wine brewing. The brewing method comprises the following steps: sequentially preparing a lactobacillus paracasei activating solution, a heat-resistant kluyveromyces cerevisiae activating solution and a saccharomyces cerevisiae activating solution, carrying out pretreatment on dry red dates serving as a raw material to obtain red date juice, and carrying out fermentation on the red date juice to obtain the low-alcohol red date wine. The preparation method comprises the following steps: inoculating a lactobacillus paracasei activating solution, carrying out anaerobic fermentation to obtain lactobacillus fermented jujube juice, sequentially inoculating a heat-resistant kluyveromyces cerevisiae activating solution and a saccharomyces cerevisiae activating solution, carrying out alcoholic fermentation to obtain low-alcohol red jujube fermented raw wine, and sequentially carryi