以芦荟为主要原料，采用液体深层发酵工艺，经酶解、酒精发酵和醋酸发酵制作芦荟醋，再辅以蜂蜜、蔗糖等调配成芦荟果醋饮料。酒精发酵的条件为温度28~30 ℃，pH 4.5~5.0，时间6~7 d，活化酵母菌的接种量为2%，醋酸发酵的条件为温度30~32 ℃，时间约5~6 d，醋酸菌接种量为12%。

An aloe vinegar beverage was processed via a liquid-state fermentation of aloe. The best alcoholic fermentation conditions were temperature of 28~30 ℃, pH value of 4.5~5.0, time of 6~7 d, and inoculum size of 2%. For the acetic fermentation，the optimal conditions were temperature of 30~32 ℃, time of 5~6 d, and inoculum size of 12%. The final beverage was achieved by mixing the fermentation broth with some honey and sucrose.