Brewing method for fig health wine containing multi-amino acids

The invention provides a brewing method for fig health wine containing multi-amino acids. The technical scheme is that the fig health wine comprises, by weight, 80-90 parts of fig, 2-3 parts of lotus seed, 1-2 parts of burdock seed, 0.5-1 part of rose, 0.2-0.6 part of safflower carthamus and 0.1-0.2 part of clove. The brewing method includes: beating the fig by a beater, obtainingfig sarcocarp pulp, smashing lotus seed, burdock seed, rose, safflower carthamus and clove together to be added in the fig sarcocarp pulp, adjusting sugar degree to 18-22% by using crystal sugar, adding 0.06-0.1g/L of fruit wine yeast, 0.06-0.1g/L of papain and 0.04-0.08g/L of bromelain, fermenting for 5-7 days at the temperature of 22-24 DEG C, filtering, fermenting for 15-20 days, filtering, adding 0.06-0.10g/L of natural food-grade propolis and 0.08-0.16g/L of peach gum, clarifying for 6 days, filtering, placing wine base in an oak barrel, ageing for 60-90 days, filtering by using a filtering machine with 0.10 mu m accuracy, filling and capping to obtain the fig health wine. According to the brewing method, amino acid content in the fruit wine is increased, a key problem of sediment of the fruit wine is solved, production is easy to operate, products are abundant in nutrition, and often drinking is beneficial to human body health.