The utility model discloses a processing method of sweet dessert red wine from mixture of taro (Colocasia esculenta var. VG-9) and black glutinous rice (Oryza sativa var, Arabon) comprising the following steps: washing and cooking a mixture of shredded taro and glutinous rice in water, cooling the mixture, adding the microbial starter in powdered form, mixing the microbial starter with the mixture of shredded taro and glutinous rice in water, fermenting the mixture at temperatures of 24 - 28 øC for 6 days with daily mixing for 1 minute, harvesting, pasteurizing and bottling the fermented pure extract.
