Abstract: To improve the quality of jujube wine, enrich the aroma of jujube wine, and produce a soft and palatable, mellow and fragrant jujube fruit wine, the single factor experiments, neural networks, and genetic algorithms were used to optimize the fermentation process, and in vitro digestion experiments were conducted to study the digestive characteristics and antioxidant activity of banzao jujube juice and banzao fermented wine in the gastrointestinal tract. The results showed that the best ingredient was hawthorn for jujube wine production. The optimal fermentation conditions of jujube wine were the ratio of hawthorn to jujube was 1:2.96, fermentation temperature 29 ℃, extraction temperature 45 ℃. Under the optimal conditions, the sensory score of the jujube wine was 81.66. The results of in vitro digestion showed that the total phenol content, DPPH free radical scavenging rate, and ABTS⁺ free radical scavenging rate of jujube wine increased by 16.19%, 22.15%, and 13.09% after the end of gastric digestion, respectively, and increased by 42.06%, 22.31%, and 85.80% after the end of intestinal digestion. The study would provide a reference for the development and industrial production of jujube wine products.