Abstract:A low-alcohol jujube wine rich in phenols was developed through optimization of the extraction process by ultrasonic-assisted technology，using Yellow River beach jujube as raw material and light-flavor baijiu as base liquor. Firstly，the basic parameters for the preparation of Yellow River beach jujube wine （alcohol content，solid-liquid ratio，ultrasonic frequency，and ultrasonic time） were determined with total phenol content as the indicators. On this basis，single-factor experiments were conducted on ultrasonic power，extraction time，and extraction temperature with total phenol content as the indicator. Then，the process was optimized by response surface methodology （Box-Behnken design）. Finally，the basic physical and chemical indicators of the wine prepared by the optimized process were determined. The results showed that the optimal extraction conditions were as follows：solid-liquid ratio of 1∶10（g/mL），alcohol content of25% vol，ultrasound once，ultrasonic power of225 W，ultrasonic time of 10min，extraction time of4.5 h，and extraction temperature of28 ℃. The total phenol content of the Yellow River beach jujube wine prepared by this process reached （449.02±0.15） mg/L，the alcohol content was （24.6±0.09）% vol，the total sugar was （15.41±0.25）g/L，the total acid was （5.64±0.12）g/L，and the total acid+total ester was （8.67±0.43）g/L. The non-sugar solids content was （4.91±0.05）g/L，the microbial indicators were qualified，the sensory score was 83.18，and the aroma and taste were harmonious.