In this study,jujube was used as raw material,and the optimum fermentation conditions of low methanol jujube brandy were obtained by single factor combined with response surface test as follows:yeast addition amount 0.18％,fermentation time 7.5 d,fermentation temperature 27 ℃.Under these conditions,the accuracy of jujube brandy was 46％Vol,the methanol content was 0.9％,which was lower than the national standard of 2％,and the sensory score was 92.0.The results of aroma component analysis showed that jujube brandy mainly contained 22 aroma compounds,including esters,alcohols,acids,ketones and aldehydes,accounting for 96.88％of the total volatile components.The jujube brandy developed under this fermentation condition had rich jujube aroma and mellow taste,which could provide theoretical guidance for industrial application,development and production.
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