Wine preparation method

The invention discloses a wine preparation method. The method comprises the following steps: juicing fruits of one or more species, then, adding 85-150ppm SO2, adding sucrose or fructose/glucose syrup of an equal sugar amount of a volume which is 5-15% that of juice, fermenting by a screened yeast, and distilling, so as to obtain a fruit brandy; peeling and refining grains, then, soaking for 1-2 days by an aqueous solution containing 0.1-0.3% lactic acid, loading to a cage drawer, steaming for 45 minutes, showering with pure water until the temperature is 35-40 DEG C, then, adding 0.4-0.6% rice wine yeast or medium-temperature clear-flavor yeast, preserving temperature for 45-72 hours, and then, adding syrup; carrying out wine pressing, then, carrying out after-fermentation for 15-30 days at the temperature of 10-20 DEG C, so as to obtain compounded fermented wine; adding the fruit brandy to the compounded fermented wine, enabling alcohol content to reach designed alcohol content, and adjusting the taste of combined wine to be palatable; cellaring in a cellar room, filtering with diatomite, and then, filling in containers, thereby obtaining merchantable wine. The wine preparation method has the advantages that the wine is healthy and safe and has personalized development.