The invention discloses a preparation method of reflux wine of longan aromatic vinegar, pertaining to food processing field. The preparation steps are that: the longan is peeled off and enucleated - beating - enzyme hydrolysis - separation of fruit and residues - liquid ethanol fermentation-second reflux wine fermentation-acetic acid fermentation- clarification filtration - aging - canning and disinfection. No additive needs to be added to the finished aromatic vinegar since flavor of the aromatic vinegar is increased by fully depending on the fermentation. The increasing effect of volatile aromatic substances of the invention is quite obvious with aromatic ingredients that are more than twice of other liquid fermentation products under the same fermentation conditions based on the analysis of high performance liquid chromatography. The color of the wine liquid is flaxen with better transparency. The analyzing result reveals that the aromatic vinegar contains over 30 volatile aromatic ingredients of phenethyl acetate, ethyl decylate, etc. that can enhance the taste and flavor, therefore, the invention has great market development prospect.