Abstract: The dynamic changes of amino acids and organic acids during grains fermentation of jujube brandy were analyzed with high performance liquid chromatography ( HPLC) . The results showed that 16 amino acids and 7 organic acids were detected, proline, aspartic acid, glutamic acid showed the highest content and were dominant, the average content in the fermentation process were 39.749, 35.477, 11.888 mg/g. Acetic acid, malic acid, lactic acid were the main organic acids, the final content were 8.189, 4.243, 3.646 mg/g. At the end of the fermentation, the summation of amino acids and organic acids revealed a tendency to generally ascend, the amount of sweet amino acids and flavor amino acids were 45.39% and 35.79%, but the proportion of bitter amino acid was smaller.The proportions of amino acids and organic acids made the red jujube brandy a good flavor.