The invention discloses a preparation method of
fruit wine, and particularly aims to solve the problem of
mutual exclusion of
plant lactobacillus and
saccharomyces cerevisiae in low-acid
fruit juice fermentation. The method adopts the following core processes: (1) strain combination: selecting
plant lactobacillus L14 and
saccharomyces cerevisiae NX11424 which are proved to be capable of realizing efficient
symbiosis with
saccharomyces cerevisiae under a physical isolation condition through screening and realizing deep degradation of
malic acid and efficient synthesis of
lactic acid; (2) physical isolation: separating the double
bacteria through a
dialysis membrane with the molecular weight
cut-off of 10 kDa, blocking the inhibition effect of the
yeast on the
plant lactobacillus caused by direct contact of thalli, and allowing free exchange of small molecular metabolites such as organic acids and saccharides; (3) synchronously inoculating, namely simultaneously inoculating the two
bacteria into low-acid
fruit juice (the initial pH is greater than or equal to 4.5, and the
total acid is less than or equal to 3g / L), and fermenting at 25 DEG C in a dark place; the
antagonism of mixed
bacteria fermentation is relieved, high-activity
symbiosis of double bacteria is guaranteed,
malic acid degradation and
lactic acid efficient synthesis are synchronously realized, the acid feeling balance degree of the
fruit wine is remarkably improved, and
flavor loss is also avoided.