A brewing technology of a jujube sparkling wine comprises the following steps: carefully choosing fresh jujube, letting SO2 pass in and squeezing jujube by a common squeezer to obtain a jujube syrup, adding 0.02g/L of pectase, separating to obtain a jujube liquid and a filtrate, adding citric acid into the jujube liquid for later use, carrying out microelectrolysis treatment on the unheated jujube liquid under 110 volts, carrying out constant temperature culture at 40 DEG C to obtain a strain, blending the jujube liquid and the strain according to the mass ratio of 40-50:1 and uniformly stirring, adding wine's active dry yeast which accounts for 0.1-0.3% of the weight of the jujube liquid, uniformly stirring in a fermentation cylinder, sealing and standing at 18-24 DEG C to ferment for 15-35d, adding 0.01% of pectase, clarifying at 50-60 DEG C for 12h, carrying out frozen storage, separating by a diatomite filtration method to obtain a bulk wine 1, distilling the filtrate by an ultrafiltration membrane concentration method to obtain a bulk wine 2, blending the bulk wine 1 and the bulk wine 2, filtering by the use of a 0.5pm micromembrane, and finally heating at the high temperature of 120-130 DEG C for sterilization so as to obtain a finished product bulk wine, and filling CO2 into the finished product bulk wine at 2-5 DEG C at 3.8*109-4.0*109 Pa by a sparkling wine so as to prepare the finished product.