Objective To explore novel distillation equipment and address the adverse effect of burnt tastes in the wines caused by excessively high distillation temperatures of traditional equipment.Methods Three types of low-temperature distillation equipment, self-developed in the laboratory, along with pot distillation equipment, are used to distill jujube wines. The volatile components in the crude distilled jujube wines are analyzed using gas chromatography-mass spectrometry (GC-MS).Results A total of 74 compounds are identified in the crude distilled jujube wines, including 44 esters, 8 alcohols, 5 acids, 6 aldehydes, 4 ketones, and 7 other compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) model is established with a classification prediction accuracy of 95.0% to screen 13 differential volatile components of variable importance in projection (VIP)>1. Based on the relative odor activity value (ROAV) analysis, 9 key aroma compounds (1≤ROAV≤100) are identified, reflecting certain differences in aroma substances among the different crude distilled wines.Conclusion In substance content, the crude distilled wines from the low-temperature distillation equipment contain significantly more esters and alcohols than those from the pot distillation equipment, while producing lower ketones and acids. Sensory evaluation reveals certain differences between the wines obtained from low-temperature and high-temperature distillation processes.