As raw materials in green jujube,the conditions such as SO2concentration,added yeast amount and fermentation temperature were investigated to understand their effects on fermentation. Single factor experiments and Box-Behnken matrix design were used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. The optimum fermentation conditions were determined as follows: fermentation temperature 20. 56℃,active dry yeast 0. 11%,SO2concentration 81. 51mg / L. The aroma components of Strawberry wine were extracted by solid-phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS). Seventy-eight aroma components were identified from Green jujube wine,accounting for 99. 86% of the total peak area. The main aroma compounds were Isoamyl alcohol,Octanoate,Ethyl decanoate and Decanoate.