Abstract: Bitterness, by-product obtained in the manufacture of vinegar, was one of the important factors affecting vinegarquality and safety. This article reviews the possible elements to bring about bitterness during the entire process of fermentedvinegar production, and gives the methods to detect samples by means of contrast analysis, and then, puts forward somecorrespondence measures could be taken to control the bitterness formation of fermented vinegar.

Key words: fermented vinegar, bitterness, control