Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The present invention relates to the technical field of fermentation, and discloses a fruit enzyme stock solution preparation method, which comprises: S1, mixing fruit dices, water and a fermentation agent, the fermentation agent being composed of leuconostoc mesenteroides, lactobacillus brevis and lactobacillus plantarum; s2, rock candy and wine yeast are added into the first fermentation liquor obtained in the S1, fermentation is conducted for 15 days, and second fermentation liquor is obtained; s3, transferring the second fermentation liquor into another fermentation container by adopting a siphonage method, sealing, storing in an environment with the environment temperature of 2-8 DEG C and the relative humidity of 85% for 6 months, and ageing; and S4, filtering the aged liquid obtained in the S3 through a 120-mesh filter screen to filter out pulp and suspended solids, so as to obtain an enzyme stock solution and fermented pomace. In the invention, the wine yeast, leuconostoc mesenteroides and other florae are subjected to mixed symbiotic fermentation, so that excellent flavor can be generated, and the taste is better.