METHOD FOR MANUFACTURING MEDICINAL WINE HAVING APPROPRIATELY LOWERED SUGAR DEGREE, RESULTING IN NO HANGOVER BY CARRYING OUT NOVEL FERMENTATION AND MATURATION PROCESSES, AND HAVING USEFUL COMPONENTS OF MEDICINAL HERBS
PURPOSE: A method for manufacturing medicinal wine is provided, which medicinal wine has an appropriately lowered sugar degree, does not result in a hangover by carrying out novel fermentation and maturation processes, and has useful components of medicinal herbs. CONSTITUTION: The method for manufacturing medicinal wine comprises the steps of: pulverizing the dried Atractyodis Rhizoma and Lycium chinense MILL.; inserting 1kg of the pulverized Atractyodis Rhizoma and Lycium chinense MILL. and 10kg of mulberry juice into a vessel; maturing the mixture at room temperature for 6 to 18 months to prepare fermented powder; mixing 49.5 parts by weight of mulberry juice, 49.5 parts by weight of alcohol, 0.5 parts by weight of Lycium chinense MILL. and 0.5 parts by weight of the fermented powder; fermenting the mixture for 10 to 45 days and filtering it; fermenting the filtered solution for 30 to 90 days and filtering it; and maturing the filtered solution for 30 to 90 days.
