Preparation method for increasing anthocyanin content of mulberry wine

The invention discloses a preparation method for increasing the anthocyanin content of mulberry fruit wine, and belongs to the technical field of mulberry fruit wines.The preparation method comprises the following steps that S2, fermentation pretreatment is conducted, mulberry juice and mulberry pomace enzymatic hydrolysate are mixed together, condensed tannin is added into the mixture, the mixture is poured into a fermentation tank, a mannoprotein solution and a hyacinth bean protein isolate solution are added into the fermentation tank, and fermentation is conducted; nitrogen is introduced into the fermentation tank; s3, a fermentation stage: jointly inoculating yeast I34 and Wickerham bacteria D6 into the fermentation liquid, wherein the yeast I34 and the Wickerham bacteria D6 have hydroxycinnamic acid decarboxylase activity; and S4, adding pyruvate decarboxylase into the fermentation liquor from the beginning of fermentation to generate alcohol, so that accumulated pyruvic acid is converted into acetaldeh