This study investigates the manufacturing technique of navel orange vinegar in the situation of submerged fermentation,and the material is navel orange wine.This experiment uses semi-continuous fermentation technology to ferment with 15 L self-aspirated acetator.The conditions of this study are nutrients 0.2%,split amount 40% and fermentation period within 24 hours.This research studies culture's tolerance in high acidity environment,and there is no obvious substrate inhibition effect in acidity 7.75 g/100 mL.Following the principle of "split fast and feed slow",this paper creatively puts forward to a sub-sequence fed technology in fed-batch culture by combining the experiment data from 55 L self-aspirated acetator batch culture.Our technique includes continuing feeding process 5 hours and splitting amount 35%.The technique has shown better effects when applied in 20 kL industrial scale production,and the overall average of acid production rate ups to 2.1 g/(L·h).This production technique is in the leading position on a domestic level.