The invention discloses a preparation method of flower and
plant wine. The method comprises the following steps of: (1) weighing glutinous rice,
lotus seeds and peach kernels in the weight ratio of 1: (0.05-0.1): (0.01-0.05),
processing the
lotus seeds and the peach kernels into
powder, cooking thoroughly the
powder and the glutinous rice together, and cooling the cooked materials to
room temperature to obtain cooked main ingredients; (2) adding
yeast, the weight of which is 0.1%-1% of that of the glutinous rice, to the cooked main ingredients, carrying out saccharification on the main ingredients, adding water, the weight of which is 4-7 times that of the glutinous rice, to the ingredients, carrying out
fermentation on the ingredients, filtering the fermented ingredients to take filtrate to obtain a
wine sample, wherein the time of saccharification and the time of
fermentation are both 48-72 hours; (3) adding spirit,
cane sugar,
lotus flowers,
honeysuckle, lotus leaves and brunella vulgaris linne, which are respectively 10%-15%, 5%-8%, 3%-5%, 2%-4%, 2%-4% and 1%-3% of the glutinous rice in weight, to the
wine sample, uniformly mixing the materials, sterilizing the mixture, and sealing and soaking the mixture for 1-6 months to obtain soaked wine; and (4) filtering the soaked wine, and bottling the filtered wine to obtain the flower and
plant wine. The flower and
plant wine prepared by the method is low in
alcohol degree and good in
mouthfeel, and has unique flower and plant faint scent and the efficacies of protecting liver and
stomach and clearing away heat and toxic materials.