Abstract: The parameters of winemaking process from greengage and jujube were investigated at low fermentation temperatures with different jujube concentrations by analyzing the total sugar,acidity,concentration of flavonoid and c AMP during the fermentation process coupled with the assay of alcohol content and sensory evaluation of final products.The results showed that fermentation temperature exerted greater influence on the items during 13 and 22 ℃.The total sugar content decreased slowly as the decreasing of fermentation temperature,but increased as the increasing of jujube concentrations from 0 to 12%. As the increasing of temperature,the acidities of greengage-jujube wines increased. The titratable acidities of control and the highest jujube content wines were10.13 mg / m L and 10.5 mg / m L( citric acid) at 22 ℃.The flavonoid and c AMP contents of wines increased with the increasing of temperature and jujube's content at some temperatures.The highest concentrations of flavonoid and c AMP in 12% jujube content wine at 19 ℃ were 1.60 mg / m L and 0.41 mg / m L,respectively,and were significantly higher than the other wines.Based on the analysis on all items,the wine derived from the 9% jujube content and fermented at 19 ℃ exhibited the highest quality.