Abstract: Wine antioxidant capacity and aroma components has been researched for a long time, which directly impact on the health function and quality of wine.Effect of thermal treatments on the antioxidative capacity of jujube brandy were studied through the determination of DPPH radicals, the contents of total phenolics, flavonoids and Fe.The relative contents of aromatic compounds in jujube brandy were analyzed by GC-MS and SPME.The results showed that Fe, flavonoids, phenolics and DPPH radicals lose 31%, 30%, 10%, 3% respectively, which means they were influenced by thermal treatments in different degree.87 and 77 kinds of aromatic compounds from general Jujube brandy and heat treated jujube brandy were identified.Mainly aromatic compounds were esters, alcohols and aldoketones. After thermal treatments of raw materials, the contents of esters, acids and hydrocarbons increase, the contents of alcohols, aldoketones and terpenoid become lower.Esters, hydrocarbons and terpenoid are greatly influenced by thermal treatments.