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在室温条件下ｃＡＭＰ和ｃＧＭＰ含量均在贮后８ｄ左右出现１个波谷，而ｃＡＭＰ／ｃＧＭＰ值在整个贮藏过程中（２４ｄ）一直呈上升趋势；在１０℃和－２５℃条件下，贮后前１６ｄｃＡＭＰ和ｃＧＭＰ含量均有所上升，之后ｃＡＭＰ含量趋于稳定，而ｃＧＭＰ含量逐渐下降，ｃＡＭＰ／ｃＧＭＰ值分别在贮后８ｄ和１６ｄ各出现１个小波谷，但整体上呈上升趋势。鲜枣酒制过程中Ｖｃ含量迅速下降，１５ｄ后仅剩下３．０～３．３％；总糖含量和糖酸比呈持续下降趋势，尤以前期下降较为迅速；还原糖和可滴定酸含量在酒制初期有较大幅度上升，后期因品种不同而异。
At room temperature, the cAMP and cGMP contents all showed a trough at about 8 days after storage, while the cAMP / cGMP value had a tendency to increase throughout the storage period (24 days). At 10 ℃ and -25 ℃, 16dcAMP and cGMP contents all increased. After that, the cAMP content tended to be stable while the content of cGMP gradually decreased. The cAMP / cGMP values showed a valley at 8d and 16d after storage, respectively, but the overall trend was upward. Vc content in fresh jujube wine decreased rapidly, only 3.0-3.3% after 15 days. The total sugar content and sugar-to-acid ratio continued to decline, especially in the early period, while the reducing sugar and titratable acid The content of alcohol in the early stage of a more substantial increase, the late due to different varieties.