In this study, the methanol and higher alcohol patterns of jujube wine were determined by gas chromatography using Xinjiang jujube as raw material during the fermentation process. The results showed that during the fermentation process of jujube wine, the methanol content showed an obvious rising trend when different fermentation methods (whole fruit fermentation and whole juice fermentation) were used, different pectinases were added and different fermentation temperatures were controlled, and the content of higher alcohols showed the changing law of increasing, then decreasing and then increasing. After the fermentation mash of jujube was enzymatically digested, the original pectin and pectin content showed a decreasing trend and the alcoholic strength, reducing sugar, soluble solids, total acid and total flavonoids content of fermented jujube wine had more obvious changes. After enzyme digestion by different pectinases, the original pectin content of the fermented mash of jujube wine with the addition of EX pectinase (0.2 g/L) was the lowest, 0.62%, and the soluble pectin content was 0.42%, the fermentation temperature was controlled at 24 ℃, and the alcohol content of fermented jujube wine was 12.45%vol, the soluble solids content was 7.0%, the reducing sugar content was 5.8 g/L, the total acid content was 5.67 g/L, total phenol content was 956.52 mg/L, and total flavonoid content was 0.475 mg/mL. The content of higher alcohols in whole-fruit fermentation was significantly higher than that in whole-juice fermentation, and the higher the fermentation temperature was, the more higher alcohols were generated, and the different varieties of pectinase had no significant effect on the content of higher alcohols generated during the fermentation of jujube wine. Therefore, the methanol content of jujube wine was the lowest at 366.44 mg/L after 11 days of fermentation by using whole-juice fermentation, adding EX pectinase, and controlling the fermentation temperature at 24 ℃, which was conducive to the control of methanol content in the fermentation process and improved the quality of jujube wine.
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