The invention discloses a brewing process of red yeast large perfume pear wine, including the following steps: firstly preparing red yeast wine mash, performing selection, cleaning, quickly crushing to the pear raw material and adding appropriate amount of sulfur dioxide for beating, then adding red yeast wine mash, adding pectinase, preliminary filtering, clarifying, sugar acid modulating, inoculating composite saccharomyces cerevisiae for main fermentation under 20-35 DEG C, inverting barrels (tanks), rear fermentation, inverting barrels (tanks), northern winter outdoor frozen precipitation(southern low-temperature treatment), filtering, aging, filtering, storage, deployment, diatomite fine filtering, high-temperature instantaneous sterilization, sterilized canning, finished product, inspection, warehousing storage, finished product. The invention has unique process, antioxidant browning control of pear, red yeast wine mash adding for not only increasing scent but also improving the wine filtration and reducing sugar adding amount, so that the pear wine has thick scent and has dual nutrition of pear wine and red yeast wine.