Abstract: Using kiwi juice as material, kiwi fruit vinegar was developed by liquid fermentation. The fermentation technology parameters were optimized by single factor test and orthogonal test. The results indicated that the optimal technologcial conditions of alcoholic fermentation are: Sacchromyces serevisiae 4%, sugar content of kiwi fruit juice 16%, and fermentation period 7 days at 28 ℃, and these of acetic acid fermentation are: scale-up medium of acetobacter 8%, fermentation period 11 days under 32 ℃. The kiwi fruit vinegar has natural color, soft sourness and full-bodied smell of vinegar, but no precipitate. The sports health beverage made from kiwi fruit vinegar has the function of combating training fatigue.

Key words: kiwi fruit, liquid fermentation, alcoholic fermentation, acetic acid fermentation, kiwi fruit vinegar, sports health beverage