Brewing method of fruit wine with high alcoholic strength

The invention relates to a brewing method of fruit wine with high alcoholic strength. The method comprises the following steps of: treatment before fermentation, fermentation, primary distillation, secondary distillation, primary aging, allocation and secondary aging based on raw materials of muscat hamburg grapes, Italian Riesling grapes and ugni blanc grapes. According to the method, squeezed skin residues are subjected to light-degree freezing and storage to effectively maintain original fragrance of the grapes, and the wine flavor is remarkably enhanced through processes such as addition of skin residues before distillation and addition of wine liquid in the allocation process and the like. The taste of the wine is further improved through a reasonable aging process in the later stage. The method provided by the invention is simple in process, lower in cost and easy to product in a large scale. The fruit wine prepared by the method is glittering and translucent, and fruit fragrance, wine fragrance and agi