Abstract:A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed. The results showed that, for the alcohol fermentation, the best temperature, inoculum size of yeast, fermentation time and the water amount were 30 ℃, 0.1%, 4 days and 30%, respectively. For the acetic acid fermentation, the best temperature, inoculum size of acetic acid bacillus and stirring times were 34 ℃, 0.56‰ and 3 times per day, respectively. Under those conditions, the achieved persimmon vinegar had nice taste and good health function.
