本研究針對高、屏地區之棗子進行水果酒之研製，配合棗子之特性探討其較適當的製造方法並調查其品質，以確立品質良好之釀酒製程，並藉以增進其用途。研究結果顯示，酵母菌會影響發酵時酒之品質，在7株參試酵母菌中，以Red star Premier Cuvee較適於國產棗子酒之釀。發酵溫度會使糖度、比重、酒精度、pH值、可滴定酸、揮發性酸的含量有所差異，而較適發酵溫度為15°C。澄清劑的使用以皂土效果較好;熟成溫度則以15°C或25°C較合適。

In recent years, wine is a new favorite for consumers as human concern their health more in Taiwan. The government of Taiwan has released licenses of wine making now for satisfying diversified demands of consumers and to raise the utility of the second-grade fruits and it is an urgent topic to develop local fruit wines in order to decrease the impact on local farmers and the wine industry caused after joining World Trade Organization (WTO). This study is concerning the flavor and qualities of the jujube wine process of the local jujube and survey the condition of jujube wine making, the optimum process and the index of qualitative analysis in order to increase its utility. The results showed the different quality when the jujube flesh treated with seven different yeast strains showed, and it had the better flavor by inoculating Red star Premier Cuvee. The sugar content, specific gravity, alcohol content, pH value, titratable acidity and volatile acidity dissimilar at different fermentative temperature during jujube fermentation, and the optimum fermentative temperature was at 15°C. The bentonite showed the best effect on jujube wine clarification, the optimum aging condition were at 15°C or 25°C.