▎ 摘　　要

NOVELTY - Preparation of black wine involves harvesting grapes, threshing, crushing, adding graphene, sulfur dioxide, water and potassium sulfite, mixing, adding pectinase and yeast, fermenting, freezing fermented product in freezer, filling wine in tank and then sealing, thawing, transferring wine to storage tank made of clean stainless steel, filtering wine using diatomaceous earth filter, removing suspended matter and impurities in wine and filtering to remove residual yeast. USE - Preparation of black wine (claimed). ADVANTAGE - The method enables simple preparation of black wine with bright color, excellent fragrance, low bubbles and appropriate acidity. DETAILED DESCRIPTION - Preparation of black wine involves harvesting grapes, threshing, crushing, adding graphene, 30 mg/l sulfur dioxide, water and potassium sulfite, mixing, adding 0.01-0.02 g/l pectinase and 0.2-0.4 g/l yeast, fermenting at 24-29 degrees C for 1-2 hours daily for 6 days, freezing fermented product in freezer at 0 degrees C to -5 degrees C for 4-6 days, filling wine in tank and then sealing for 2 days, thawing at room temperature, transferring wine to a storage tank made of clean stainless steel, filtering wine using diatomaceous earth filter, removing suspended matter and impurities in wine and filtering in filtration membrane to remove residual yeast.