Brewing method of Chinese wolfberry wine

The invention relates to a brewing method of a Chinese wolfberry wine, which comprises the following steps: preparing a Chinese wolfberry dry fruit enzymolysis liquor: crushing Chinese wolfberry dry fruit, adding water of which the weight is four times larger than that of the Chinese wolfberry dry fruit into the crushed Chinese wolfberry dry fruit, heating to 36 DEG C, adding 0.5-1.5g/l compound enzyme, keeping the temperature for half an hour, then heating to 42 DEG C, keeping the temperature for 1.5 hours, then heating to 80 DEG C, keeping the temperature for 10 minutes, then cooling to 30 DEG C or below, regulating the sugar content of the solution to 18%, and enabling the temperature to be controlled at 15-20 DEG C so as to obtain the Chinese wolfberry dry fruit enzymolysis solution; putting the Chinese wolfberry dry fruit enzymolysis solution into a fermentation tank, adding 0.2-0.8g/l Saccharomyces cerevisiae to perform temperature-controlled fermentation, and fermenting at normal temperature for three months after the sugar content of the fermentation solution is lowered to 0.1% or below, wherein in the fermentation process, the fermentation temperature range is 15-20 DEG C; distilling the fermented Chinese wolfberry solution to obtain a Chinese wolfberry wine semi-finished product; and taking the distilled Chinese wolfberry wine semi-finished product as a wine base, adding ginseng, raspberry, stewed rhizoma polygonati, Chinese yam and licorice root into the Chinese wolfberry wine semi-finished product, and soaking at normal temperature to obtain the Chinese wolfberry wine.