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.
