CN110951563A

CN110951563A - Brewing method of herbal wine

Info

Publication number: CN110951563A
Application number: CN201911318430.7A
Authority: CN
Inventors: 吴新芳; 李亚; 关键
Original assignee: Beijing Bailisheng Wine Industry Co Ltd
Current assignee: Beijing Bailisheng Wine Industry Co Ltd
Priority date: 2019-12-19
Filing date: 2019-12-19
Publication date: 2020-04-03
Anticipated expiration: 2039-12-19
Also published as: CN110951563B

Abstract

The invention relates to a method for brewing herbal wine, which comprises the following steps: adding the herbal plant extract to red grape pulp to obtain mixed grape pulp; and fermenting the mixed grape pulp to obtain the herbal grape wine. The brewing method provided by the invention can participate the herbal plant extract in the fermentation process of the red wine, thereby obtaining the high-quality wine with rich taste and complex aroma and enhancing the structure and the aging capacity of the wine. The brewing method is simple and convenient to operate and is suitable for brewing various types of red wines; the wine quality is improved, the process cost is greatly saved, the bioavailability of medicinal plants is improved, the wine is convenient to absorb by a human body, and the content of nutrient substances in the wine can be enhanced.

Description

Brewing method of herbal wine

Technical Field

The invention relates to a method for brewing wine, in particular to a method for brewing herbal wine.

Background

Oak barrel storage is an important link in the wine brewing process for adding wine body flavor and improving wine quality and aging capacity. Modern research finds that the immersion of oak polyphenol is a means for improving the quality of wine in the storage process of oak barrels; in the field of wine, the long-time anaerobic fermentation of oak polyphenol is utilized, and in the aspect of taste evaluation, the oak polyphenol can effectively add complex aroma and wine body structure to the wine. However, oak resources are in short supply, the price of oak barrels is high, the time consumption of the oak storage and wine curing process is long, and the flavor characteristics of wine brought by the oak barrels are single; thus, high economic cost, time cost and single flavor change are added to wine brewing.

Oak polyphenol is one of plant polyphenols. It is well known that plant polyphenols are widely present in various plants, especially herbaceous plants. In modern biological medicine and pharmacology research, some herbal polyphenol plays a positive role in human health. In the national formulary, herbaceous plants and new resource food which are homologous in medicine and food have the characteristics of safety and effectiveness.

Traditional Chinese medicine and pharmacy researches reveal not only the nutrition and medicinal value of herbaceous plants, but also the medicinal effect of formula compatibility among different herbaceous plants;

how to replace oak polyphenol with herb polyphenol to develop the traditional wine brewing process, especially to exert the synergistic effect between the plant polyphenol and the wine, give consideration to the balanced taste, improve the quality, the flavor and the aging capacity of the wine, and the process is simple and convenient, has low cost, forms the wine with unique flavor, is the key point of the invention

Disclosure of Invention

The invention provides a brewing process of herbal wine, and particularly relates to a combined fermentation method by adding herbal extracts in grape fermentation, so that the link of 'oak barrel ageing' in the traditional wine brewing process is reduced, and the wine with rich taste and excellent nutritional effect is still obtained.

Specifically, the invention provides a brewing method of herbaceous grape wine, which comprises the steps of adding herbaceous plant extracts into red grape fruit pulp to obtain mixed grape fruit pulp; and fermenting the mixed grape pulp to obtain the herbal grape wine.

Specifically, the method comprises the following steps: adding the herb extract into crushed and stemmed red grape pulp (including grape seeds and grape skin), uniformly mixing to obtain mixed grape pulp, and then performing fermentation of the grape wine to obtain a wine process; the process of fermenting into wine comprises: soaking, fermenting (alcoholic fermentation, malic acid-lactic acid fermentation), removing residue, clarifying, filtering, and bottling.

Wherein, after the grapes are picked, the grapes are stringed and selected within 24 hours, and mildewed and rotten grape grains and non-grape impurities are removed. Crushing and removing stalks of the screened grapes to obtain grape pulp.

The brewing method provided by the invention can effectively utilize the function of replacing oak polyphenol with the vegetation polyphenol in the red wine fermentation process; by adding other vegetation polyphenol, the red wine has the characteristics of full wine body, complex fragrance and structure and the like, and can better exert the health care effect of medicinal herbs.

The herbal plant extract is a herbal plant extract homologous to a traditional Chinese medicine food in pharmacopoeia. Wherein the herbaceous plant extract is a mixture of at least two kinds, and is added into grape pulp to be fermented after scientific formula compatibility; the added herbal plant extract accords with the principle of 'rational and law prescription' in traditional Chinese medicine and has the function of promoting human health.

The herbal plant extract is selected from plant extracts and new resource food which are homologous in medicine and food in national formulary, and particularly two or more of polygonatum extract, feverfew extract, hyacinth bean extract, medlar extract, rose extract, longan extract, sealwort extract, lucid ganoderma extract, safflower extract, ginseng extract, peony extract, honeysuckle extract, dioscorea opposita thunb extract, poria cocos extract, fingered citron extract, liquorice extract and the like which are scientifically and reasonably compounded and matched are utilized.

The herbaceous plant extract is prepared by a water extraction method, an alcohol extraction method or a water extraction and alcohol extraction combined method; are also commercially available.

Wherein the extraction ratio of the polygonatum extract is 5-5.5: 1, and the ash content is not more than 5.0%.

Wherein the extraction ratio of the white chrysanthemum extract is 8-8.5: 1, and the ash content is not more than 5.0%.

Wherein the extraction ratio of the hyacinth bean flower extract is 8-8.5: 1, and the ash content is not more than 5.0%.

Wherein the content of ginsenoside in the ginseng extract is not less than 8%; more preferably, the ash content of the ginseng extract is not higher than 10%.

Wherein, the content of the lycium barbarum polysaccharide in the lycium barbarum extract is not less than 20%; more preferably, the extraction ratio of the medlar extract is not less than 6:1, the medlar polysaccharide is not less than 20 percent of UV, and the ash content is not more than 5.0 percent.

Wherein the extraction ratio of the rose extract is 3-3.5: 1, and the ash content is not more than 10.0%.

Wherein the extraction ratio of the longan extract is 4-4.5: 1, and the ash content is not more than 5.0%.

Wherein the extraction ratio of the polygonatum sibiricum extract is 4-4.5: 1, the content of polysaccharide is not less than 10% of UV, and the content of ash is not more than 5.0%.

Wherein the extraction ratio of the dioscorea opposita thumb extract is 6-6.5: 1, and the ash content is not more than 5%.

Wherein the extraction ratio of the poria cocos extract is 4-4.5: 1, and the ash content is not more than 5%.

Wherein the extraction ratio of the fingered citron extract is 3-3.5: 1, and the ash content is not more than 5%.

Wherein the extraction ratio of the peony extract is not less than 10: 1.

Wherein the extraction ratio of the licorice extract is not less than 10: 1.

Particularly, the special combination of the herbal extracts is selected and matched with the brewing method provided by the invention, so that the mouthfeel and medicinal value effects are more remarkable, and the combination is specifically as follows:

a combination of Polygonatum odoratum extract, Chrysanthemum morifolium extract, and flos lablab album extract;

or, a combination of ginseng extract and wolfberry extract;

or, a combination of a peony extract, a honeysuckle extract, and a licorice extract;

or, a combination of rhizoma Dioscoreae extract, Poria extract, and fructus Citri Sarcodactylis extract;

or fructus Lycii extract, flos Rosae Rugosae extract, arillus longan extract, and rhizoma Polygonati extract.

The process of the invention can be directed to a plurality of red grape varieties selected from one or more of cabernet sauvignon, melle, cila, mashela, xiaoweidou, pindol; preferably, the grape variety is a grape variety of east foot of Hebei Hualai or Ningxia Helan mountain.

In order to further obtain the herbal wine in an ideal state, the ratio (g/mL) of the herbal plant extract to the crushed and stemmed red grape pulp is preferably 1-20: 1000. The red grape pulp mixed with the herbal extracts in the proportion is particularly suitable for the brewing method provided by the invention. Under the action of the brewing method, the fusion of the aroma of the herbaceous plants and the flower aroma and the fruit aroma of the grapes can be effectively balanced, the fusion degree is high, and the rich sensory characteristics of the wine are presented.

Wherein the red grape pulp is the pulp obtained by crushing and removing stems of red grapes. The feed-liquid ratio is the conventional weight-volume ratio and can be equal proportion unit of g/mL; for example, 1-20 g of herbal extract is added to 1L (1000mL) of red grape pulp.

Preferably, when the ratio of the herbaceous plant extract to the red grape fruit pulp is 3-10: 1000, the obtained herbaceous grape wine has more excellent mouthfeel.

On the basis of optimizing the raw material ratio, the fermentation conditions are further adjusted to be suitable for the fermentation of the combination; the taste and the nutritional value of the herbal wine are improved to a greater extent, and the time and the economic cost of the brewing process are effectively reduced.

The fermentation specifically comprises the following steps:

1) adding yeast into the mixed grape pulp according to the proportion of 150-250 g/1000L, fermenting the mixed grape pulp with alcohol at the temperature of 23-28 ℃ for 6-10 days, and filtering to obtain grape mash;

2) adding lactic acid bacteria into the grape mash according to the proportion of 5-15 g/1000L, performing malic acid-lactic acid fermentation under the anaerobic condition at the temperature of 18-22 ℃, and standing and curing for not less than 12 months.

Preferably, the ratio of the addition amount of the yeast to the mixed grape pulp is 180-220 g/1000L; further preferably, the temperature of the alcoholic fermentation is 24-26 ℃, and the fermentation time is 7-8 days.

Preferably, the ratio of the addition amount of the lactic acid bacteria to the grape mash is 9-11 g/1000L;

preferably, the standing and curing time is 12-24 months, preferably 17-19 months, and particularly preferably 18 months; the herbaceous wine obtained by the brewing method provided by the invention has the optimal taste effect when the secondary fermentation reaches 18 months.

Wherein, the temperature is controlled and carbon dioxide is removed in the process of alcohol fermentation by adopting a mode of stirring by a tank internal pressure cap; in actual practice, the capping is stirred no less than four times a day.

Wherein, the yeast and the lactic acid bacteria adopt the conventional strains suitable for wine fermentation, and the lactic acid bacteria need to meet the requirements of food grade.

Wherein the filtration after the alcohol fermentation specifically comprises the following steps: after the alcoholic fermentation is finished, pouring the grape wine backward, squeezing the peel, and removing grape peel and seeds in the mixed solution to obtain the grape mash.

In order to further make the wine have proper mouthfeel and obtain ideal color, soaking the skin before fermentation; in addition, the method also comprises clarification and filtration after the fermentation.

The dipping specifically comprises the following steps: placing the mixed grape pulp at the temperature of 0-4 ℃ and standing for 3.5-4.5 days;

preferably, a certain amount of preservative is added in the skin soaking process, so that the wine bottle can be effectively guaranteed. Wherein the preservative is potassium metabisulfite (food grade); and adding the potassium metabisulfite into the mixed grape pulp according to the proportion of 80-100 g/L.

The clarification is specifically as follows: adding bentonite (bentonite) into the fermented wine according to the proportion of 800-1000g/1000L, and clarifying for not less than 20 days.

The filtration is specifically as follows: and (4) connecting a plate-and-frame filter press with a membrane filter for filtering.

Preferably, the plate and frame filter press is operated at a pressure differential of not greater than 0.3Mpa, preferably not greater than 0.25 Mpa.

Preferably, the aperture of the filter membrane of the membrane filter is 0.75-1.25 μm, preferably the aperture of the filter membrane is 0.9-1.1 μm, especially 1 μm.

The invention provides a preferable scheme, and the brewing method comprises the following steps:

1) adding the herbal plant extract into the red grape pulp according to the material-liquid ratio of 3-10: 1000, uniformly mixing, standing at the temperature of 0-4 ℃ for 3.5-4.5 days to obtain mixed grape pulp;

wherein the herbal extract is selected from two or more of rhizoma Polygonati Odorati extract, flos Chrysanthemi extract, flos lablab album extract, fructus Lycii extract, flos Rosae Rugosae extract, arillus longan extract, rhizoma Polygonati extract, Ganoderma extract, Carthami flos extract, Ginseng radix extract, flos moutan extract, flos Lonicerae extract, rhizoma Dioscoreae extract, Poria extract, fructus Citri Sarcodactylis extract, and Glycyrrhrizae radix extract;

wherein the grape variety of the red wine fruit pulp is selected from one or more of Cabernet Sauvignon, Merle, Sira, Matheran, Xiaoweiduo and Pinelizhu;

2) adding yeast into the mixed grape pulp according to the proportion of 150-250 g/1000L, fermenting with alcohol at 23-28 ℃ for 6-10 days, pouring, squeezing to remove grape skin and seeds in the mixed solution to obtain grape mash;

3) adding lactic acid bacteria into the grape mash according to the proportion of 5-15 g/1000L, performing malic acid-lactic acid fermentation under the anaerobic condition at the temperature of 18-22 ℃, and standing and curing for 17-19 months;

4) and clarifying and filtering the wine after standing and curing to obtain the herbal wine.

The invention provides a more preferable scheme, and the brewing method comprises the following steps:

1) adding the herbal plant extract into red grape pulp according to the material-liquid ratio of 3-10: 1000, uniformly mixing, adding 80-100 g/L potassium metabisulfite into the mixed grape pulp, standing at the temperature of 0-4 ℃ for 3.5-4.5 days, and obtaining mixed grape pulp;

wherein the herbal extract is a combination of Polygonatum odoratum extract, Chrysanthemum morifolium extract and Dolichos lablab flower extract; or, a combination of ginseng extract and wolfberry extract; or, a combination of a peony extract, a honeysuckle extract, and a licorice extract; or, a combination of rhizoma Dioscoreae extract, Poria extract, and fructus Citri Sarcodactylis extract; or fructus Lycii extract, flos Rosae Rugosae extract, arillus longan extract, and rhizoma Polygonati extract;

2) adding yeast into the mixed grape pulp according to the proportion of 150-250 g/1000L, fermenting with alcohol at 23-28 ℃ for 6-10 days, pouring, squeezing to remove peel and seeds of grape in the mixed liquid to obtain grape mash;

3) adding lactobacillus into the grape mash according to the proportion of 5-15 g/1000L, performing malic acid-lactic acid fermentation under the anaerobic condition at the temperature of 18-22 ℃, and standing and curing for 17-19 months;

4) adding bentonite (bentonite) into the wine after standing and curing according to the proportion of 800-1000g/1000L, and clarifying for not less than 20 days;

5) filtering the clarified wine by adopting a plate-and-frame filter press and a membrane filter in series to obtain the herbal wine;

wherein the plate and frame filter press is operated at a pressure difference of not more than 0.25 MPa; the aperture of the filter membrane of the membrane filter is 0.9-1.1 mu m.

The brewing method provided by the invention can be used for quickly and efficiently adding the vegetation polyphenol in the herbs into the wine, so that the wine has high-quality and rich taste and characteristics, meanwhile, the medicinal plant extract is more beneficial to the absorption of a human body, and the bioavailability is enhanced. In addition, the method is simple and convenient to operate and is suitable for various types of red wines. Therefore, the invention can greatly save the process cost while improving the quality of the wine. The method has obvious market value in practical application.

Drawings

FIG. 1 is a flow chart of the brewing method provided by the present invention.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

The red grape varieties used in the following examples were: cabernet Sauvignon, Sira, Matheran, Xiaoweiduo, and Pinelizhu can be used alone or in combination.

The grape variety is a grape variety of eastern foot of Hebei Hualai or Ningxia Helan mountain.

After the grapes are picked, bunch selection is carried out within 24 hours, and mildewed and rotten grape grains and non-grape impurities are removed. Crushing and removing stalks of the screened grapes to obtain red grape pulp.

Herbal extracts are commercially available in the following examples.

Wherein the extraction ratio of the peony extract is not less than 10: 1.

Wherein the extraction ratio of the licorice extract is not less than 10: 1.

Example 1

The embodiment provides a method for brewing herbal wine, which specifically comprises the following steps:

1) adding the herbal plant extract into red grape pulp according to the material-liquid ratio of 3.5:1000, uniformly mixing, adding 90g/L potassium metabisulfite into the mixed grape pulp, standing at the temperature of 3-4 ℃, and standing for 4 days to obtain mixed grape pulp;

wherein the herbal extract is a combination of Polygonatum odoratum extract, Chrysanthemum morifolium extract, and flos lablab album extract;

wherein the grape variety of the red wine fruit pulp is cabernet sauvignon (wye origin);

2) adding yeast into the mixed grape pulp according to the proportion of 200g/1000L, fermenting the mixed grape pulp with alcohol for 7-8 days at the temperature of 24-26 ℃, pouring the fermented grape pulp, squeezing the peel, and removing grape peel and seeds in the mixed solution to obtain grape mash;

3) adding lactobacillus into the grape mash according to the proportion of 10g/1000L, performing malic acid-lactic acid fermentation at 20 deg.C under anaerobic condition, standing and aging for 18 months;

5) filtering the clarified wine by adopting a plate-and-frame filter press connected with a membrane filter in series to obtain the herbal wine;

wherein the plate and frame filter press is operated at a pressure difference of not more than 0.25 MPa; the aperture of the filter membrane of the membrane filter is 1 mu m.

In actual operation, other procedures are also included, as shown in fig. 1.

Examples 2 to 6

Examples 2 to 5 provide a method for brewing a wine-made from plant, which is different from example 1 in that: replacement herbal extracts;

wherein:

example 2 the herbal extract is a combination of ginseng extract, wolfberry extract; wherein the ratio of the herbaceous plant extract to the red grape fruit pulp is 3.25:1000 (g/mL).

The herbal extract of example 3 is a combination of a peony extract, a honeysuckle extract, and a licorice extract; wherein the material-to-liquid ratio of the herbaceous plant extract to the red grape fruit pulp is 10:1000 (g/mL).

The herbal extract of example 4 is a combination of dioscorea opposita thunb extract, poria cocos wolf extract, and fingered citron extract; wherein the material-to-liquid ratio of the herbaceous plant extract to the red grape fruit pulp is 6.5:1000 (g/mL).

The herbal extract of example 5 is a combination of wolfberry extract, rose extract, longan extract, and polygonatum extract; wherein the ratio of the herbaceous plant extract to the red grape fruit pulp is 4.3:1000 (g/mL).

Examples 7 to 9

Examples 7 to 9 provide a method for brewing a wine-made from plant, which is different from example 1 in that: replacing the grape variety of the red grape wine pulp;

wherein:

the grape variety of the red wine berry described in example 7 was meile (wye-producing area).

The grape variety of red wine berry described in example 8 was a combination of cabernet sauvignon and meleon in a 6:4 mass ratio (wye-to-date).

The grape variety of the red wine berry described in example 9 was pinzhu (eastern foot producing area of helan mountain).

Example 10

This example provides a method for brewing a wine made from vegetation, differing from example 1 only in step 2);

specifically, yeast is added into the mixed grape pulp according to the proportion of 300g/1000L, and after the mixed grape pulp is fermented for 7-8 days by alcohol at the temperature of 28-30 ℃, the mixed grape pulp is poured backwards, and the grape skin and the grape seeds in the mixed liquid are removed to obtain grape mash.

Example 11

This example provides a method for brewing a wine made from vegetation, differing from example 1 only in step 3);

specifically, adding lactobacillus into the grape mash at a ratio of 20g/1000L, performing malic acid-lactic acid fermentation at 25 deg.C under anaerobic condition, standing and aging for 24 months.

Example 12

This example provides a method for brewing wine made from plant, differing from example 1 only in that the herb extract is added to the red grape pulp in a ratio of 20: 1000.

Comparative examples 1 to 4

This comparative example provides a method of brewing wine, which differs from examples 1, 7 to 9 only in that: herbal extracts were not added.

Comparative example 5

The comparative example provides a method for brewing wine, which specifically comprises the following steps: wine was obtained by the brewing method provided in comparative example 1, and then the herbal extracts (combination of polygonatum odoratum extract, feverfew extract, hyacinth dolichos extract) provided in example 1 were added thereto.

Experimental example 1

The "evaluation system of Chinese wine sensory evaluation system score Table" was published jointly by the Chinese wine industry Association, the Chinese food industry Association, and the Chinese horticulture society in 2018 under the score of 100, and is shown in Table 1 below.

TABLE 1

In the case of a 6-person wine professional blindness, the herbal wines provided in examples 1-2 and 7-12 and the wines provided in comparative examples 1-5 were subjected to sensory comparison and evaluation, and the average scores were as shown in the following table.

TABLE 2

	Appearance of the product	Fragrance	Taste of the product	Integral body	Evaluation score
						Example 1	8	26	46	8	93
Example 2	8	27	46	7	92
						Example 7	8	25	47	8	93
Example 8	8	26	46	8	93
						Example 9	8	26	46	8	93
Example 10	8	26	45	7	91
						Example 11	8	25	45	7	91
Example 12	7	24	44	7	89
						Comparative example 1	6	22	43	6	84
Comparative example 2	6	22	43	6	84
						Comparative example 4	6	22	44	6	85
Comparative example 5	6	22	44	7	86
						Comparative example 6	6	23	43	7	86

Therefore, the comprehensive mouthfeel of the herbal wine brewed in the examples is better than that of the wine prepared in the comparative example without the addition of the herbal plant extract. In particular, the herbal wines provided in examples 1-2 and 7-11 had a taste equivalent to that of an excellent wine.

Experimental example 2

Comparing the herbal extract added to the brewing cost of example 1 with the cost of a commercially available oak barrel, the inventors have determined that the raw material cost (3.3-6.7 yuan/bottle) of a single bottle of herbal extract for herbal wine is much lower than the cost (21.6-25 yuan/bottle) for aging with an oak barrel.

It can be seen that the herbal wine provided in example 1 can greatly reduce the economic and time costs of oak barrel aging.

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A method for brewing herbal wine is characterized in that herbal extracts are added to red grape pulp to obtain mixed grape pulp; and fermenting the mixed grape pulp to obtain the herbal grape wine.

2. The brewing method according to claim 1, wherein the herbal extract is a herbal extract homologous to a herbal diet in pharmacopoeia;

preferably, the herbal plant extract is selected from two or more of polygonatum extract, feverfew extract, hyacinth bean flower extract, wolfberry fruit extract, rose extract, longan extract, polygonatum extract, ganoderma lucidum extract, safflower extract, ginseng extract, peony extract, honeysuckle extract, dioscorea opposita thumb extract, poria cocos extract, fingered citron extract and licorice extract;

more preferably, the herbaceous plant extract is a combination of polygonatum extract, feverfew extract and hyacinth bean flower extract;

or, a combination of ginseng extract and wolfberry extract;

3. The brewing method of claim 2, wherein the extract of Yuzhu is extracted at a ratio of 5-5.5: 1 and has an ash content of not more than 5.0%;

and/or the extraction ratio of the feverfew extract is 8-8.5: 1, and the ash content is not more than 5.0%;

and/or the extraction ratio of the hyacinth bean flower extract is 8-8.5: 1, and the ash content is not more than 5.0%;

and/or, the content of ginsenoside in the ginseng extract is not lower than 8%; more preferably, the ash content of the ginseng extract is not higher than 10%;

and/or, the content of lycium barbarum polysaccharide in the lycium barbarum extract is not less than 20%; more preferably, the extraction ratio of the medlar extract is not less than 6:1, medlar polysaccharide is not less than 20 percent of UV, and ash content is not more than 5.0 percent;

and/or the extraction ratio of the rose extract is 3-3.5: 1, and the ash content is not more than 10.0%;

and/or the longan extract is extracted at a ratio of 4-4.5: 1, and the ash content is not more than 5.0%;

and/or the extraction ratio of the polygonatum sibiricum extract is 4-4.5: 1, the content of polysaccharide is not less than 10% of UV, and the content of ash is not more than 5.0%;

and/or the Chinese yam extract is extracted in a ratio of 6-6.5: 1, and the ash content is not more than 5%;

and/or the extraction ratio of the poria cocos extract is 4-4.5: 1, and the ash content is not more than 5%;

and/or the extraction ratio of the fingered citron extract is 3-3.5: 1, and the ash content is not more than 5%;

and/or the extraction ratio of the peony extract is not less than 10: 1;

and/or the extraction ratio of the licorice extract is not less than 10: 1.

4. Brewing method according to any of claims 1 to 3, characterized in that the grape varieties of red grape pulp are selected from one or more of Cabernet Sauvignon, Merle, Sira, Matheran, Xiaoweiduo, Pinelizhu;

preferably, the grape variety is a grape variety of eastern foot of Hebei Hualai or Ningxia Helan mountain.

5. The brewing method according to any one of claims 1 to 4, wherein the ratio of the herbaceous plant extract to the red grape fruit pulp is 1-20: 1000;

preferably, the ratio of the material to the liquid is 3-10: 1000.

6. Brewing method according to any one of claims 1 to 5, in particular the fermentation is:

2) adding lactic acid bacteria into the grape mash according to the proportion of 5-15 g/1000L, performing malic acid-lactic acid fermentation under the anaerobic condition at the temperature of 18-22 ℃, and standing and curing for not less than 12 months;

preferably, the standing and curing time is 12-24 months, preferably 17-19 months.

7. The brewing method according to any one of claims 1 to 6, further comprising macerating the skin prior to fermentation;

preferably, the dipping specifically comprises: placing the mixed grape pulp at the temperature of 0-4 ℃ and standing for 3.5-4.5 days;

more preferably, a preservative is added to the mixed grape pulp prior to maceration.

8. Brewing method according to any of the claims 1 to 7, further comprising clarification after fermentation; the clarification is specifically as follows: adding bentonite into the fermented wine according to the proportion of 800-1000g/1000L, and clarifying for not less than 20 days.

9. The brewing method according to claim 8, further comprising filtration after clarification; the filtration is specifically as follows: filtering with a plate-and-frame filter press connected in series with a membrane filter;

preferably, the pressure difference when the plate-and-frame filter press is operated is not more than 0.3Mpa, more preferably, the pressure difference is not more than 0.25 Mpa;

and/or the aperture of the filter membrane of the membrane filter is 0.75-1.25 μm, and more preferably the aperture of the filter membrane is 0.9-1.1 μm.

10. Brewing method according to any of the claims 1 to 9, comprising the following steps: