In this paper,the fermentation technology of acetic acid fromLoquat vinegar was optimized with red flesh Loquat as experimental material,and the quality of vinegar was analyzed.Through the single factor experiment,the effects of fermentation pH,fermentation temperature,acetic acid inoculation amount and initial alcoholic level on the quality of vinegar were studied.And the response surface optimization test of 4 factors and 3 levels was carried out to determine the optimum acetic acid fermentation conditions fermentation temperature,pH value,initial alcohol volume.Under the optimal condition,the total organic acid content of Loquat vinegar was 53.2131 g/L,and proportion of acetic acid was 68.84%.Acetic acid was proved to the main acid of the vinegar.Moreover,the taste intensity of acetic acid and other organic acids,except oxalic acid,were 3 052.7 and 826.2 which was accounting for 78.7% and21.3%,respectively.The content of citric acid,lactic acid and tartaric acid in acetic acid fermentation has been increased,buffering the acetic acid brought by the irritating sour making loquat vinegar taste more soft,together constitute the flavor characteristics of Loquat vinegar cool acetic acid.