Abstract: The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Taihang mountain as material. The results showed that the fermentation degree was amended and raised when the alcoholicity was 8% and the proportion of persimmon and cornstarch was 3:1;and that sugar content reduced and acidity raised. In the same time, when the added content of amylase was 0.3%,amyloglucosidase was 0.4%,active dry yeast was 0.2%,inoculum size of vinegar bacteria was 10% in manufacturing, the fine clear persimmon vinegar with 3.54g/100ml acidity was produced which the color was brown red, acidity was mild and aroma was delicate.

Key words: persimmon vinegar, solid state fermentation, cornstarch, alcohol