The invention, belonging to fermented food field, relates the lemon wine and preparing method. The lemon wine comprises fermentation liquor which is supernatant fluid of fermenting the lemon juice and grain and white spirit which is made by distilling the fermentation slag of lemon juice and grain. The fermentation comprises the following steps: fermenting the grain, then adding the lemon juice to ferment. The volumetric ratio of supernatant fluid and white spirit is 10-25%, optimally 18-22%. The advantages of the lemon wine are following: possessing the delicate fragrance of supernatant fluid fermented by lemon juice and grain, possessing the lemon scent and fermentation liquor which is good for health, possessing the characteristics of light wine and high wine. |