The invention discloses lemon wine capable of reducing liver injury and a preparation method of the lemon wine. A preparation process comprises the following steps: adding water into clean fresh lemon fruits, refluxing, extracting, and separating volatile oil; cooling solid residues, uniformly mixing the solid residues and rice, performing enzymolysis in a warm bath, filtering, adjusting pH to be 3 to 5, wherein the sugar degree is 16 to 20 percent, and obtaining enzymatic filtrate; sterilizing, and fermenting for 15 to 20 days to obtain fermented liquid; performing re-enzymolysis on the fermented liquid, filtering, aging for 6 months or more, and obtaining low-degree virgin pulp wine; or re-distilling, and aging for 6 months or more, and obtaining high-degree virgin pulp wine; and adding water and an appropriate amount of volatile oil to blend with the virgin pulp wine, and obtaining lemon wine with different alcohol contents and different fragrances. The lemon wine is proved in test to have remarkable effect for reducing the liver injury of the wine; and moreover, the preparation method is simple, the production cost is relatively low, and the flavor is unique. Compared with the ordinary Baijiu, after people drink the lemon wine, the ethanol and acetaldehyde in the body are rapid to remove, the harm on the liver is extremely small, and the lemon wine is suitable for special crowd to drink for a long time as functional food.