The invention relates to a brewing process of mixed fragrance type sparkling sweet apple wine. The brewing process comprises the following steps: step 1, carrying out soft-pressing to take juice; steptwo, adjusting the acidity of lemon juice; step three, carrying out clarification of fruit juice; step four, carrying out concentration and separation at a low temperature; step five, carrying out temperature-controlled fermentation; step six, carrying out clarification and filtering; step seven, carrying out pressure-maintaining secondary fermentation; step eight, carrying out incomplete fermentation termination; step nine, carrying out low-temperature ageing; and step ten, carrying out clarification and filtration treatment under the conditions of setting physical and chemical indexes as follows: 11.5 to 12.0 (v/v) percent of the alcoholic strength, reducing sugar being greater than or equal to 95.0 g/L, total acidity of 8.0 to 9.0 g/L, free SO2 being less than or equal to 50mg/L, totalSO2 being less than or equal to 150mg/L, volatile acid being less than or equal to 0.8g/L, and the pressure of0.25 to 0.35 MPa. The brewing process has the following advantages: after the process operation, the influence of easy oxidation and browning of the apples after juicing on the aroma, taste and quality of the juice is reduced; the acidity of the apple juice is adjusted by lemon juice, sothat the complexity of the fragrance and the taste of the apple juice are increased; the oxidation resistance of the apple juice is improved; with the low-temperature concentration technology, the pressure-maintaining secondary fermentation technology, the incomplete fermentation termination technology and the low-temperature ageing technology with yeast paste, the yeast fragrance is enhanced while the wine fragrance contains the fine apple fragrance and elegant lemon fragrance, so that the aroma richness is improved, the taste is more mellow and complex, and the sweetness is pure and clean without sweet greasy feeling.