A preparation method of Yukmijihwangtang with grape fermentation according to the present invention comprises the following: a) grinding the ingredients including 5-10 wt% steamed and dried Rehmannia glutinosa, 5-10 wt% steamed and dried Dioscoreae Rhizoma, 5-10 wt% Cornus officinalis fruit, 5-10 wt% root bark of Paeonia suffruticosa, 5-10 wt% Wolfiporia extensa, and 5-10 wt% Alisma canaliculatum b) adding 60-90 g of sugar to 1 kg of grapes and then crushing the mixture to produce grape liquid c) mixing the grape liquid with the materials prepared from a) d) fermenting the mixture from c) at 24-27°C for 60-90 days and then filtering with a strainer e) aging the filtrate from d) at 18-21°C for 20-30 weeks to produce fermented liquid f) adding, to a mixture of 5-10 wt% steamed and dried Rehmannia glutinosa, 5-10 wt% steamed and dried Dioscoreae Rhizoma, 5-10 wt% Cornus officinalis fruit, 5-10 wt% root bark of Paeonia suffruticosa, 5-10 wt% Wolfiporia extensa, and 5-10 wt% Alisma canaliculatum, distilled water in an amount equivalent to 10-20 times the weight of the mixture, and then circulating the resulting mixture at 100-120°C for 1.5-3 hours to produce an extract which is then centrifuged, cooled, and filtered to produce a filtrate g) adding the filtrate from f) to the fermented liquid obtained from e), and aging at 18-21°C for 3 days to produce a fermented mixture and h) filtering the fermented mixture.COPYRIGHT KIPO 2016본 발명에 따른 포도발효 육미지황탕 제조방법은, a) 숙지황 : 5~10중량%, 산약 : 5~10중량%, 산수유 : 5~10중량%, 목단피 : 5~10중량%, 복령 : 5~10중량%, 택사 : 5~10중량%를 각각 분쇄하는 단계 b) 포도 1㎏에 설탕 60~90g을 넣고 으깨서 포도액을 준비하는 단계 c) 상기 포도액에 a)단계에서 준비된 재료를 혼합하는 단계 d) 상기 혼합물을 24~27℃에서 60~90일간 발효시킨 후, 체에 받쳐 여과하는 단계 e) 상기 여과물을 18~21℃에서 20~30주일간 숙성시켜서 발효액을 얻는 단계 f) 숙지황 : 5~10중량%, 산약 : 5~10중량%, 산수유 : 5~10중량%, 목단피 : 5~10중량%, 복령 : 5~10중량%, 택사 : 5~10중량%를 혼합하여 이루어진 혼합물에 정제수를 상기 혼합물 중량 대비 10~20배를 가하고, 이를 100~120℃ 에서 1.5~3시간 동안 순환시켜서 얻은 추출액을 원심분리 후 냉각 및 여과하는 단계 g) 상기 e)단계를 통해 얻어진 발효액에 상기 f)단계에서 얻어진 여과물을 혼합하
