CN110951563B

CN110951563B - Brewing method of herbal wine

Info

Publication number: CN110951563B
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: 2022-12-20
Anticipated expiration: 2039-12-19
Also published as: CN110951563A

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, adding high economic cost, time cost and single flavor change 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 pharmacology 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 herbal plant extract into crushed and stemmed red grape pulp (including grape seed and grape peel), mixing to obtain mixed grape pulp, and fermenting to obtain wine; the process of fermenting into wine comprises: soaking, fermenting (alcoholic fermentation, malic acid-lactic acid fermentation), removing residues, clarifying, filtering, and bottling.

Wherein, after the grapes are picked, cross 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 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 aroma and structure and the like, and can better exert the health care effect of medicinal herbs.

The herbaceous plant extract is a herbaceous plant extract with Chinese medicine food homology in pharmacopeia. 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 'principle and prescription' of traditional Chinese medicine and pharmacy, 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 proportion of the polygonatum extract is 5-5.5.

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

Wherein the extraction proportion of the hyacinth bean flower extract is 8-8.5.

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 wolfberry extract is not less than 6%, wolfberry polysaccharides not less than 20%, uv, ash not more than 5.0%.

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

Wherein the extraction proportion of the longan extract is 4-4.5.

Wherein, the extraction proportion of the sealwort extract is 4-4.5%, the content of polysaccharide is not less than 10%, UV, and the content of ash is not more than 5.0%.

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

Wherein, the extraction proportion of the tuckahoe extract is 4-4.5.

Wherein the extraction proportion of the fingered citron extract is 3-3.5.

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

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

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 peony extract, honeysuckle extract, and 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 herbaceous wine in an ideal state, the invention preferably selects that the ratio (g/mL) of the herbaceous plant extract to the crushed and stemmed red grape fruit pulp is 1-20. 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 an equal proportion unit of g/mL; for example, 1 to 20g of herbal extract is added per 1L (1000 mL) of red grape pulp.

Preferably, when the ratio of the herbaceous plant extract to the red grape fruit pulp is 3-10.

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 for 6-10 days at the temperature of 23-28 ℃, and filtering to obtain grape mash;

2) Adding lactobacillus into the grape mash according to the proportion of 5-15 g/1000L, carrying out malic acid-lactic acid fermentation under the anaerobic condition 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; more 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 to 24 months, preferably 17 to 19 months, and particularly preferably 18 months; when the secondary fermentation of the herbaceous grape wine obtained by the brewing method provided by the invention reaches 18 months, the taste effect is optimal.

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) at a ratio of 800-1000g/1000L into fermented wine, and clarifying for at least 20 days.

The filtering specifically comprises the following steps: 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 more than 0.3Mpa, preferably not more than 0.25Mpa.

Preferably, the pore diameter of the filter membrane of the membrane filter is 0.75-1.25 μm, preferably the pore diameter 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 to 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 pulp is selected from one or more of Cabernet Sauvignon, merle, sira, matheran, xiaoweiduo and Pincerizhu;

2) 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, pouring the fermented grape pulp, squeezing the peel, and removing grape skin and seeds in the mixed solution 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 ℃, 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 the red grape pulp according to the material-liquid ratio of 3-10 to 1000, uniformly mixing, adding 80-100 g/L potassium metabisulfite into the mixed grape pulp, standing at 0-4 ℃ for 3.5-4.5 days to obtain 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 peony extract, honeysuckle extract, and 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 the mixed grape pulp with alcohol for 6-10 days at the temperature of 23-28 ℃, pouring the fermented grape pulp, squeezing the peel, and removing grape peel and seeds in the mixed solution to obtain grape mash;

4) Adding bentonite (bentonite) at a ratio of 800-1000g/1000L into the aged wine, and clarifying for not less than 20 days;

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 0.25Mpa; the aperture of the filter membrane of the membrane filter is 0.9-1.1 μm.

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 proportion of the polygonatum extract is 5-5.5.

Wherein the extraction proportion of the feverfew extract is 8-8.5.

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

Wherein the extraction proportion of the rose extract is 3-3.5.

Wherein the extraction ratio of the longan extract is 4-4.5.

Wherein the extract of Polygonatum sibiricum Red has an extraction ratio of 4 to 4.5, UV, ash content of not more than 5.0% by weight of polysaccharides not less than 10%.

Wherein the extraction proportion of the tuckahoe extract is 4-4.5.

Wherein the extraction proportion of the fingered citron extract is 3-3.5.

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

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

Example 1

This embodiment provides a method for brewing a herbal wine, which specifically includes:

1) Adding the herbal plant extract into the red grape pulp according to the material-liquid ratio of 3.5 to 1000, uniformly mixing, adding 90g/L potassium metabisulfite into the mixed grape pulp, and standing at 3-4 ℃ 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 to 8 days at the temperature of between 24 and 26 ℃, pouring the fermented grape pulp backwards, 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 a ratio of 10g/1000L, performing malic acid-lactic acid fermentation at 20 deg.C under anaerobic condition, standing and aging for 18 months;

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

The herbal extract of example 3 is a combination of a peony extract, a honeysuckle extract, and a licorice extract; wherein the ratio of the herbaceous plant extract to the red grape fruit pulp is 10 (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 ratio of the herbaceous plant extract to the red grape fruit pulp is 6.5.

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.

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 mass ratio of 6 (wye to the producing area).

The grape variety of the red wine berry described in example 9 was pinvizhu (eastern foot producing area of the 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, adding yeast into the mixed grape pulp according to the proportion of 300g/1000L, fermenting with alcohol at the temperature of 28-30 ℃ for 7-8 days, pouring, squeezing to remove peel and seeds of grape in the mixed solution, and obtaining the 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 at a ratio of 20g/1000L into the grape mash, 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, which differs from example 1 only in that the herb extract is added to the red grape pulp in a ratio of 20 to 1000.

Comparative examples 1 to 4

This comparative example provides a method of brewing wine, differing from examples 1, 7 to 9 only in that: no herbal extract was 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 "Chinese wine sensory evaluation system rating table" was published in association with the Chinese society for wine industry, the Chinese food industry society and the Chinese horticulture society in 2018 under a score of 100.

TABLE 1

In the case of a 6-person wine professional blindness, the herbal wines provided in examples 1 to 2 and 7 to 12 and the wines provided in comparative examples 1 to 5 were subjected to sensory comparison 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, examples 1 to 2 and 7 to 11 provide herbal wines having a taste equivalent to that of excellent wines.

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 using 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 modifications and improvements can be made thereto without departing from the scope of the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. The brewing method of the herbal wine is characterized by comprising the following steps:

wherein the herbal extract is selected from two or more of Polygonatum odoratum extract, chrysanthemum morifolium extract, dolichos lablab flower extract, lycium barbarum fruit extract, rose flower extract, longan extract, polygonatum sibiricum extract, ganoderma lucidum extract, carthamus tinctorius flower extract, panax ginseng extract, peony flower extract, lonicera japonica flower extract, dioscorea opposita Thunb extract, poria cocos extract, citrus bergamot extract, and Glycyrrhiza uralensis extract;

wherein the grape variety of the red grape pulp is selected from one or more of Cabernet Sauvignon, merle, sira, matheran, xiaoweiduo and Pincerizu;

2) Adding yeast into the mixed grape pulp according to the proportion of 200g/1000L, fermenting the mixed grape pulp with alcohol for 7 to 8 days at the temperature of between 24 and 26 ℃, pouring the fermented grape pulp backwards, squeezing the peel of the fermented grape pulp, and removing grape skin 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 under the anaerobic condition at the temperature of 20 ℃, standing and aging for 18 months;

4) Clarifying and filtering the grape wine after standing and curing to obtain the herbal grape wine; the clarification is specifically as follows: adding bentonite in the fermented wine according to the proportion of 800-1000g/1000L, and clarifying for not less than 20 days; filtering with a plate-and-frame filter press connected in series with a membrane filter; the pressure difference of the plate and frame filter press is not more than 0.3Mpa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 μm.

2. The brewing method of claim 1, wherein the herbal extract is a combination of Yuzhu extract, chrysanthemum morifolium extract, and Dolichos lablab flower extract;

or, a combination of ginseng extract and wolfberry extract;

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

3. The brewing method according to claim 2, wherein the extract of Yuzhu is extracted at a ratio of 5 to 5.5.

4. The brewing method according to claim 2, wherein the extraction ratio of the feverfew extract is 8-8.5, and the ash content is not more than 5.0%.

5. The brewing method according to claim 2, wherein the extract of hyacinth dolichos flower is extracted at a ratio of 8 to 8.5% to 1 and has ash content of not more than 5.0%.

6. The brewing method of claim 2, wherein the ginseng extract has a ginsenoside content of no less than 8%; the ash content of the ginseng extract is not higher than 10%.

7. The brewing method of claim 2, wherein the content of Lycium barbarum polysaccharides in the Lycium barbarum extract is not less than 20%; the extraction proportion of the wolfberry fruit extract is not less than 6 percent, and the ash content is not more than 5.0 percent.

8. The brewing method according to claim 2, wherein the extraction ratio of the rose extract is 3 to 3.5, and the ash content is not more than 10.0%.

9. The brewing method according to claim 2, wherein the longan extract has an extraction ratio of 4 to 4.5.

10. The brewing method as claimed in claim 2, wherein the extraction ratio of the dioscorea opposita thumb extract is 6-6.5, and the ash content is not more than 5%.

11. The brewing method as claimed in claim 2, wherein the extraction ratio of Poria cocos extract is 4-4.5.

12. Brewing method according to claim 2, characterized in that said fingered citron extract has an extraction ratio of 3 to 3.5.

13. The brewing method of claim 2, wherein the extraction ratio of the peony extract is not less than 10.

14. The brewing method according to claim 2, wherein the extraction ratio of the licorice extract is not less than 10.

15. The brewing method according to any one of claims 1 to 14, wherein the grape variety of the red grape pulp is a grape variety of eastern foot of North Hei Hualai or Ningxia Helan mountain.