The invention provides a preparation method of blister apricot wine. Fruit wine is prepared by direct biological fermentation; by the use of licorice water and ethyl alcohol for pretreating apricot fruits, the sour and bitter taste of an apricot wine product can be effectively reduced; citric acid produced by fruit slag and aspergillus niger cultivation is used for replacing SO2 for color protection and corrosion prevention in a fermentation process, so that effective nutritional components and trace elements of the apricot fruits are retained to the maximum extent, and the fruit flavor of the fruit wine is maintained; the juicing rate is increased, and the efficacy is enhanced; the preparation method is safer and more environment-friendly, and the cost is saved. By the adoption of treatment technologies such as fining clarification and cold stabilization, the internal quality of the wine product is improved, the stability of the wine product is improved, and the effects such as physical bacterium removal are achieved. According to the preparation method, no chemical reagent is added, so that denaturation, inactivation and autolysis of biological macromolecules and flavor substance molecules can be effectively prevented; wine body is stable, has a uniform and bright color, tastes mellow and good, contains fine foams, and has great fragrance of the apricot fruits.