Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain, the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine, arginine, calcium chloride and folic acid by Plackett-Burman design. Through the steepest ascent test, it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L, arginine 50 mg/L, calcium chloride 35 mg/L and folic acid 0.25 mg/L, respectively. Through Box-Behnken experiment design, taking glutamine, arginine, calcium chloride and folic acid as experimental factors, and the content of total ester in jujube wine as response value, the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest, the optimal combination of nutrients was glutamine 38.8 mg/L, arginine 53.8 mg/L, calcium chloride 35.7 mg/L and folic acid 0.3 mg/L. At this point, the content of total ester in jujube wine was 628 mg/L, which was very close to the predicted value. Through the sensory evaluation of jujube wine, it was found that adding nutrients could help to improve the taste of jujube wine, and the fermentation method of jujube wine by adding nutrients was simple and feasible.