The invention relates to a preparation method of a mulberry
fruit wine. The preparation method comprises the following steps of (1) preparing a mulberry pulp solution; (2) heating the mulberry pulp solution, then, mixing the mulberry pulp solution with water, and regulating
sugar content to prepare a mixed juice; (3) inoculating a
yeast into the juice, and fermenting to prepare a
fermentation solution; (4) adding
pectinase into the
fermentation solution, adding
egg white powder, and filtering to prepare a raw
wine solution; (5) regulating the alcoholic strength of the raw
wine solution, putting the raw
wine solution into canful storage in a dark place, and degerming to obtain the mulberry
fruit wine. Raw mulberry juice is treated in ways of heating and passivating the activity of
polyphenol oxidase, so that the stabilities of
nutrient substances in mulberries and color agents in a
brewing process are protected. In addition, the
polyphenol substance loss caused by
polyphenol oxidase is reduced through heating and passivating the activity of
polyphenol oxidase and
cutting off a brown
stain path; due to the combination of clarification treatment, the problem of easily-caused
melanin sedimentation of the mulberry
fruit wine is solved, and the mulberry fruit wine with stable quality is obtained.