The invention provides a technology for brewing dry type red date wine, comprising: selecting fresh red dates without mildew and moth, cleaning with clear water of 50 DEG C, depitting the red dates, boiling the red dates in water at 100 DEG C in a mass ratio of 1:2-3 for 30-40min, cooling to room temperature, and then squeezing the red dates to obtain a stock solution with pulp; treating the stock solution with 72-110V of voltage by microelectrolysis for 20-30h, to obtain a red date liquid; adding citric acid into the red date liquid for regulating a pH value of the red date liquid to make it be 3.5-4; adding high active dry yeast of wine with mass being 0.03-0.05% of that of the red date liquid, uniformly mixing in a fermentation cylinder, and fermenting for 14-30 days at 15-20 DEG C; adding pectase into the fermented red date liquid according to 0.15-0.25g / L, clarifying for 5-6h at 40-50 DEG C, separating slurries, placing the slurries in a distillation container, and distilling the slurries with strong fire until a distilled fluid is half of the original slurries, to obtain the red date wine stock solution; heat-treating at 70-80 DEG C to precipitate heat deposition in the wine, reducing the temperature to 1-4 DEG C after heat treatment to precipitate cold deposition in the wine, filtrating with a 0.2-0.5pm microfilm after removing the deposition to obtain stoke wine; and finally heating to disinfect the stoke wine at 120-130 DEG C for 2-3s to obtain the dry type red date wine.