The invention provides a method for preparing an apricot brandy. According to the method, base
wine is prepared by adopting twice biofermentation before
distillation, colloidal substances in pulp are decomposed by enzymes, thus, the
viscosity is lowered, the juice extraction is improved, the effect is improved, and the action of removal of colloidal substances, capable of causing
precipitation, from
fruit wine is relatively good, so that available nutrients and trace elements of apricots are reserved to the maximum, the nutritive value of the
fruit wine is increased, and the
fruit flavor of the
fruit wine is maintained; during
fermentation,
citric acid produced from the culture of fruit residues and
Aspergillus niger is adopted to carry out color protection and
corrosion prevention instead of SO2, so that the method is
safer and more environmentally-friendly, and the cost is reduced. According to the method for preparing the apricot brandy, provided by the invention, the operation is simple and convenient, the cost is low, no chemical
reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and
flavor substance molecules can be effectively prevented, so that the quality and
flavor of the
wine product can reach optimal requirements to the maximum, the
aroma stability and
wine body stability of the product are improved, and the mellow feeling of a wine body is improved.