The invention relates to the technical field of food, and particularly relates to multifunctional enzyme vinegar. The multifunctional enzyme vinegar comprises the following raw materials in parts by weight: 10-50 parts of starch raw material, 20-60 parts of fruits, 20-60 parts of vegetable, 1-3 parts of aspergillus niger, 1-2 parts of aspergillus oryzae, 10-20 parts of Daqu, 5-10 parts of Chinese koji, 5-10 parts of red yeast rice, 2-4 parts of yeast, 0.15-0.4 part of lactic acid bacteria, and 4-7 parts of acetic acid bacteria. In the enzyme vinegar, total acid is greater than 11g / 100 mL, citric acid is greater than 2g / 100 mL, malic acid is greater than g / 100 mL, and lactic acid is greater than 1 g / 100 mL. the invention further relates to a preparation method of the enzyme vinegar. The enzyme vinegar is rich in nutrients, and mellow in mounthfeeling, the proportion of total acid to non-volatile acid is proper, and the enzyme vinegar has multiple nutritional health-care efficacies of strengthening the stomach, moistening intestine, calming down and relieving thirsty, reducing blood pressure and blood lipid, being anti-oxidant and anti-aging, and the like.