Method for adding resveratrol in wine storage phase

The invention relates to a method for adding resveratrol in a wine storage phase. The method comprises the following steps: taking a wine (hereafter called bulk wine) in a storage phase in the late stage of a brewing technology, adding a resveratrol solid with the content of 10-15%, controlling all indexes of the obtained resveratrol-containing wine as normal, allowing the resveratrol-containing wine to stand for 4-10d, and carrying out subsequent clarification treatment of the obtained wine liquid to obtain a high-resveratrol-content wine. Resveratrol can be dissolved in a proper amount of the bulk wine to prepare a resveratrol-containing wine concentrate, and the concrete is added to the bulk wine. The method has the advantages of simple technology, low cost, strong controllability, suitableness for addition treatment of wines in the storage phase, no obvious change of the mouthfeel and the flavor of a blended wine, and high commercial value, and is suitable for the industrialized production.