Abstract: Xinjiang-hetian-jade-chinese Jujuba was used as raw material. The main processes and parameters which were scientific and practical for improving the quality of Chinese jujuba fermentation wine were studied. The SSC(soluble solid content) in Chinese jujuba juice is 20%, and the pH is 4.5; while the inoculation of 106 Saccharomyces ellipsodieus strain is suitable for fermentation of the Chinese jujuba wine. The concentration of SO2 in wine will affect the main fermentation time where as the optimun addition amount is 20 mg/L and the temperature for main fermentation is 22～28 ℃.

Key words: Hetian-jade jujuba, fermentation wine, fermentation processes