Abstract: In this paper, the multifunctional nutritional healthy vinegar was developed with water chestnut as raw material by liquid fermentation, and the brewing technology was optimized by orthogonal test. Results showed that the optimum technology was following as: water chestnut pulp gelatinized 1h, then 2%～4% α-amylase added to liquefy, and saccharifyed 3h after adding 0.3% saccharifying enzyme; After adjusting sugar content to 15% and mixed with 0.12% active dry yeast, saccharifying liquid fermented 3 d at 31 ℃; Then the alcohol content of wine mash was adjusted to 7% and mixed with 10% acetic acid bacteria to fermented 5～7 d at 34 ℃ with rotate speed 150 r/min. The product was unique flavor, soft sense of mouth and fine odor.

Key words: water chestnut, healthy vinegar, liquid fermentation, alcoholic fermentation, acetic fermentation