Abstract:On the basis of jujube wine production with Saccharomyces cerevisiae YSC29-2，ultra high-pressure microfluidization was performed at 20，40，60，80，100，120，140，and 160 MPa，respectively. The jujube wine without any treatment was taken as the control group. The effects of ultra high-pressure microfluidization on the quality of jujube wine were analyzed from four dimensions of physicochemical properties，color，flavor，and taste by conventional detection，colorimeter，electronic nose，and electronic tongue methods. The results showed that with the increase in the homogenization pressure of ultra high-pressure microfluidization，the jujube wine demonstrated reduced alcohol content （P<0.05），increased L* value （brightness） and b* value （yellow and blue） （P<0.05），increased aromatic compounds （P<0.05），and reduced odourous compounds such as organic sulfides （P<0.05）. The L* value，b* value，and the sensor response values sensitive to aromatic compounds of jujube wine were the highest under ultra high-pressure microfluidization at 160 MPa. The results indicated the ultra high-pressure microfluidization could improve the color and flavor quality of jujube wine，and the jujube wine produced with high-pressure microfluidization at 160 MPa had the best quality.