Abstract:In this study， on the basis of using 12 commercial starters for fruit wine production， the Zizyphus jujuba Mill. （jujube） wine was treated with the ultrahigh-pressure （UHP） technology at 300 MPa pressure and room temperature for 5 min. Then techniques including physicochemical analysis， colorimetry， electronic tongue， and electronic nose were utilized to analyze the physicochemical indicators， color， taste， and flavor of the wine， further exploring the effects of the u ultrahigh-pressure technology on the quality of jujube wine. The physicochemical analysis showed that the total soluble solids of jujube wine treated under ultrahigh-pressure were significantly lower than that in the control group （P＜0.01）， while the differences in other indicators were not significant （P＞0.05）. The color analysis showed that the L* value （brightness） of jujube wine treated under ultrahigh-pressure significantly increased （P＜0.05）， the a* value （red-green value） decreased significantly （P＜0.01）， while the b* value （blue-yellow value） showed no significant changes （P＞0.05）. The electronic tongue analysis showed that the abundance （the aftertaste of umami） of jujube wine treated under ultrahigh-pressure was significantly higher than that in the control group （P＜0.01）， while other indicators showed no significant differences （P＞0.05）. The electronic nose analysis showed that the response values of sensors W3C （sensitive to ammonia and aromatic substances） and W5C （sensitive to alkane aromatic substances） to jujube wine treated under ultrahigh-pressure were significantly higher than those in the control group （P＜0.05， P＜0.01）， while other sensors showed no significant differences （P＞0.05）. It can be seen that the ultrahigh-pressure treatment helps to improve the overall quality of jujube wine.