Abstract: Ginkgo brandy was aged by oak barrel, with different aging conditions (room temperature, variable temperature, ventilation etc.) .Through the physical and chemical indicators, indicators of sensory, gas chromatographic analysis, we could identify the best technical parameters of the aging.The result showed that the quality of the wine was improved in the condition that the oak barrel was treated by weak acid-base namely 5% citric acid solution and 0.5% NaHCO3 solution.The samples reserved in alternate and variable temperature for a week was better than stored in room temperature.Besides, the effect of the aging was better when the temperature was alternated between high-temperature 40℃ and 0℃.In the above conditions, the quality of the wine was better with ventilation and oxygen for 1h per week for four months.The color of ginkgo brandy aged in the above conditions was golden brown.The aroma components were more complex and congruent.