The invention relates to a fermenting method for the biological freezing point of a peach bee wine, belonging to the technical field of the fruit wine fermentation. Aiming at the characteristics of peaches, the peaches are stored for several days in the freezing point of the peaches so as to induce the addition of the sugar degree and increase the taste of fruit; and the fruit juice before being fermented is conditioned (acidity, enzymolysis and sugar degree are conditioned) so as to cause the fruit juice to reach the optimal state; in particular, the sugar degree is regulated to cause the peach bee wine to reach the alcoholic strength required by liquor products. The peach bee wine is aged in low temperature or the critical point of the biological point of the liquor, has mellow bouquet and fragrant fruity, which causes that the peach bee wine becomes the fruit wine easily accepted by consumers in general.