Abstract:With fresh osmanthus， dried jujube as raw materials， the extraction process of osmanthus and jujube was studied respectively. According to the results of the single factor and orthogonal experiments， the optimum extraction conditions for osmanthus juice were as follows： the addition amount of pectinase was 0.1 %， the tem－ perature was 50 ℃， pH was 4.5， extraction time was 120 min；for jujube juice， the optimum extraction condi－ tions were pectinase 0.25 % ， the temperature 55 ℃， pH3.5， extraction time 3 h. On this basis， the fermenta－ tion experiments of adjusting the ratio of osmanthus juice and jujube juice were carried out. When the volume ratio of osmanthus juice and jujube juice was 1 ∶ 8， the mixed fermentation wine had bright red color， coordina－ tion and soft fragrance， mellow taste with unique style.