以紫红薯、苹果为原料，研制紫红薯醋苹果汁复合饮料，采用单因素、正交试验和响应面法对酿造工艺条件和饮料的配方进行了优化。结果表明：酒精发酵最佳条件为发酵温度30 ℃、初始糖度16%、发酵时间72 h；醋酸发酵的最佳条件为发酵温度32.01 ℃、初始酒精度7.25%、醋酸菌接种量9.79%、初始pH值4.54，复合饮料配方为紫红薯醋添加量30%、苹果汁添加量40%、紫红薯糖浆添加量9%。所得的紫红薯醋苹果汁复合饮料酸味柔和，具有醋香和紫红薯、苹果特有的香气。

Compound beverages of apple juice and purple sweet potato vinegar was produced, with purple sweet potato and apple as raw materials. The optimal alcoholic fermentation and acetic acid fermentation conditions formulation were investigated using orthogonal array design. The best conditions for alcohol fermentation were initial sugar content 16%, fermentation time 72 h and temperaure 30 ℃. The best conditions for acetic acid fermentation were fermentation temperature 32.01 ℃, initial alcohol content 7.25%, inoculation amount 9.79% and initial pH 4.54. The optimum formula for compound beverages were as follows: purple sweet potato vinegar 30%, apple juice 40%, purple sweet potato sirup 9%. The final product obtained tasted soft and had vinegar fragrance and purple sweet potato and apple juice.