The invention discloses dendrobium officinale leaf fermented wine which is prepared from fresh dendrobium officinale leaves, olive fruits, white granulated sugar, bacteria powder and distilled water according to certain weight part proportions, wherein the bacteria powder is prepared by mixing lactobacillus plantarum, rhamnose bacteria, lactic acid bacteria DU-106, saccharomycetes, NaCl, glucose,inulin and dietary fiber according to proportions. The preparation method of the dendrobium officinale leaf fermented wine comprises the following steps: raw material selection; blanching with boiledwater; preparation of alcohol liquid; diastatic fermentation; aging fermentation; clarification and degerming; distillation of the alcohol liquid to obtain the dendrobium officinale leaf fermented wine. The dendrobium officinale leaf fermented wine has mellow wine flavor. Tastes smooth and mellow, and has sour-sweet and tasty taste; the wine is light pink, clarified, stable and uniform. The dendrobium officinale leaf fermented wine has nutritional effects of the fresh dendrobium officinale leaves, and also has physiological and health-care effects achieved by fermentation and metabolism of lactic acid-production bacillus and saccharomyces cerevisiae. The alcohol content is 6 to 15 percent, the total acid content is 0.5 to 1.5 percent, and the polysaccharide content is 0.5 to 0.8 percent. The dendrobium officinale leaf fermented wine has an outstanding immunobiological activity; the phagocytosis activity of RAW 264.7 mice macrophage and the secretion volume of relevant immunocytokines can be improved.