Abstract:On the basis of the rice wine preparation process， this paper took black glutinous rice and white glutinous rice as the main materials and Xinjiang jujube as the auxiliary materials to explore the effects of the ratio of raw materials and fermentation time on the quality of rice wine when different amounts of jujube were added to the mixture of different ratios of black glutinous rice and white glutinous rice for synchronous fermentation. With sensory score and alcohol content as indexes and physicochemical indexes and relative content of volatile flavor substances as important parameters， the orthogonal test analysis method was used to optimize the fermentation process of rice wine with jujube on the basis of a single factor test. The volatile components of rice wine were analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that the sensory score of the rice wine was 87 under the conditions of black glutinous rice of 120 g， white glutinous rice of 180 g， jujube of 120 g， wine quartz of 0.6 g， purified water of 150 mL， fermentation time of 72 h， and fermentation temperature of 28 ℃. The total acid content of this rice wine product was 7.43 g/L； the total sugar content was 25.47%； the alcohol content was 19.43% vol； the methanol content was 45.25 mg/L， and there were 16 volatile aroma substances， mainly alcohols and esters， among which benzene had the highest alcohol content of 61.3%. The produced rice wine had a mellow jujube aroma， a sweet and dense taste， and a translucent color.