Brewing method of herbaceous grape wine

[0091] The present embodiment provides a kind of brewing method of herbal wine, specifically:

[0092] 1) The herbal plant extract is added to the red grape pulp at a ratio of 3.5:1000 to the material-to-liquid ratio. After mixing evenly, potassium metabisulfite is added to the mixed grape pulp at a ratio of 90g / L, and then placed at a temperature of 3-4°C, and left to stand for 4 days to obtain mixed grape pulp;

[0093] Wherein, the herbal plant extract is a combination of polygonatum odoratum extract, white chrysanthemum extract, and lentil flower extract;

[0094] Wherein, the grape variety of the red wine pulp is Cabernet Sauvignon (Huailai producing area);

[0095] 2) Add yeast to the mixed grape pulp at a ratio of 200g / 1000L, and after 7-8 days of alcoholic fermentation at a temperature of 24-26°C, pour back, squeeze the skins, and remove the grape skins, Seeds, to obtain grape must;

[0096] 3) Add lactic acid bacteria to the grape mash at a ratio of 10g / 1000L, c

[0102] Embodiments 2 to 5 provide a brewing method of herbal wine, the difference from Embodiment 1 is that the herbal plant extract is replaced;

[0103] in:

[0104] The herbal plant extract described in Example 2 is a combination of ginseng extract and Lycium barbarum extract; wherein, the solid-liquid ratio of the herbal plant extract to the red grape pulp is 3.25:1000 (g / mL).