Abstract:The best brewing process and its aroma components of green fruit wine were investigated，which provided theoretical basis and technical reference for improving the quality of green fruit wine.The experiment took the white ripening period green jujube as the raw materials，and based on the single factor and response surface optimization experiments，the brewing process of green jujube wine was optimized by using alcohol and sensory score as double response values.At the same time，to accurately describe the quality characteristics of green jujube wine，the volatile aroma components of green jujube wine were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry（GC-MS）.The results showed that the optimal fermentation conditions of green jujube wine were as follows：initial sugar content 24%，yeast content 0.3%，fermentation time 8 d，and SO2content 80 mg/L.A total of 21 aroma components were detected in jujube fruit wine，among which the relative contents of alcohols and esters were the highest.Under these conditions，the green jujube wine presented golden yellow，clear and bright，full body，strong jujube flavor，rich fragrance and good comprehensive quality，for the development and utilization of fruit to provide a new way.