The invention discloses a preparation method of thick and soft fruit wine, and belongs to the field of fruit wine making. The method includes the following steps of evenly mixing fruit juice and sorghum saccharified liquid according to the volume ratio of (5-9):(1-3), sequentially inoculating bacterium liquid of three types of yeast (Issatchenkia orientalis, Pichia pastoris and saccharomyces cerevisiae), rhizopus oryzae liquid and bacillus megatherium liquid, conducting fermentation for a period of time after each type of liquid is added, adding pomace accounting for 30%-100% of the total volume of fruit juice and sorghum saccharified liquid, conducting filter pressing and filtering through a plate frame type filter press and a diatomite filter after fermentation ends to obtain fruit juice fermentation filtered fluid, and adding dried, smashed and expanded pomace powder to fruit juice fermentation filtered fluid to be stored for 48-52 hours at the temperature of 45-48 DEG C to obtain the fruit wine, wherein the mass of pomace powder is 2.5-3.0 times of the mass of fruit juice fermentation filtered fluid. By means of the method, pomace is fully utilized, and waste materials generated during fruit wine production are reduced; meanwhile, pomace is processed, and fullness, thickness and softness of the wind body of the fruit wine and the health care function of the fruit wine are increased.