The invention provides a preparation method for foaming-type icy fresh fruit wine. The method is characterized by comprising the following steps: processing of raw materials, crushing, pulping, enzymolysis, clarification, fermentation, wine pouring, post-fermentation, storage and filling. The fruit paste is clarified after enzymolysis is finished. In the steps of fermentation and wine pouring, generated fruit paste clarified liquid after the steps of enzymolysis and clarification is employed for fermentation, and the fermentation temperature is controlled at 18-20 DEG C. The content of residual sugar in raw wine is measured every day during the fermentation process. In the post-fermentation, when the content of residual sugar meets the requirement, the step is over. When the method is compared to traditional technologies, the production cycle of the fresh brewing fruit wine is short, and the processing procedures are simple. The fruit paste clarified liquid is employed for fermentation, which can raise the cleanliness and typicality of the wine body. The product has low sugar degree and alcoholic strength. No any seasoning essence, pigment or antiseptic is added. After storage in low temperature, the fruit wine product is green, natural, icy and fresh, and has strong mouthfeel. There is no heat treatment in the whole production process, nutritional ingredients are reserved completely, and the fruit wine is beneficial to body health.