Abstract: The changes in amount of total acid and ester in apple were studie d during period of acetic acid fermentation .The optimum time of acetic acid ferme ntation and the optimum formulation of acetic acid fermentation drink beverage were obtained. The results showed that the amount of total acid and ester incre ased fast during the frist 4-day fermentation .The amount of total acid increas ed slowly, while the ester decreased after 4-day fermentation .The optimum acet ic acid fermentation period was then 4-day .The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.

Key words: acedic acid fermentation, changes of material, drink