Preparation method of Chinese wolfberry wine

A preparation method of a Chinese wolfberry wine specifically comprises the following steps: (1) pretreating raw materials: sequentially rehydrating, crushing, pulping and sterilizing Chinese wolfberry to obtain Chinese wolfberry pulp for later use; (2) probiotic fermentation: inoculating the Chinese wolfberry pulp with a probiotic group, fermenting for 4 to 6 days, and sequentially performing centrifugation and ultrafiltration to obtain permeate; (3) alcoholic fermentation: inoculating the permeate liquid with saccharomycetes, fermenting until the alcoholic strength reaches 4 to 10 degrees, cooling to 10 DEG C or below, and performing post-fermentation for 20 to 30 days to obtain post-fermentation liquid; and (4) sequentially carrying out first stabilizing treatment, fining, freezing, primary filtration, refined filtration, second stabilizing treatment, after-ripening and filtration on the post-fermentation liquid to obtain the Chinese wolfberry wine. The Chinese wolfberry wine prepared by the preparation me