This　study　evaluated　the　chemical　and　volatile　composition　of　jujube　alcoholic　beverage　fermented　with　Torulaspora　delbrueckii　after　enzymatic　hydrolysis　treatment.　The　results　showed　that　enzymatic　hydrolysis　first　and　then　alcoholic　fermentation　(EHAF)　significantly　improved　the　growth　of　T.　delbrueckii　with　higher　amount　of　final　yeast　population　(9.67　×　107　CFU/mL)　than　that　of　alcoholic　fermentation　control　(AFC)　treatment　(5.02　×　107　CFU/mL).　Additionally,　the　enzymatic　hydrolysis　significantly　improved　the　contents　of　total　saponins　and　nitrogen　sources　(ammonia　and　amino　acids),　but　decreased　the　production　of　acetic　acid.　Furthermore,　EHAF　treatment　significantly　promoted　the　productions　of　ethanol,　various　esters　(including　methyl　esters,　ethyl　esters　and　isoamyl　esters),　which　are　beneficial　for　flavor　complexity.　This　study　suggested　that　EHAF　treatment　could　significantly　improve　the　production　of　aroma　compounds　and　this　strategy　might　be　a　useful　way　in　fruit　alcoholic　beverage　fermented　with　T.　delbrueckii.　©　2018　Elsevier　Ltd