Abstract: Citrus paradisi is a special citrus crossbreed in Zhejiang Province. The fruit is nutritious with unique taste and resistant storage, which is fit for processing. Fermentation technology of Citrus Paradisi vinegar was investigated. Small fruits with moderate juice ratio were selected as raw material, and alcohol and acetic acid contents were monitored by gas chromatography. Wine yeast from Angel Yeast Company and A. pasteurianus HY05 from naturally fermented Citrus Paradisi vinegar was applied in alcohol fermentation and acetic acid fermentation, respectively. The suitable culture temperature of alcohol fermentation was 28℃, and the time was 72 h. The shallow liquid fermentation type was selected in acetic acid fermentation, and the depth of the culture system was determined as 3 cm. The suitable culture temperature of acetic acid fermentation was 30℃, and the time was 72 h. The fermentation liquor was filtered, then aged without light under 20℃ for 25 d, filtered, filled and pasteurized, and the Citrus Paradisi vinegar was finally obtained. It has typical aroma and flavor characteristics of Citrus Paradisi and vinegar．

Key words: Citrus paradisi, fruit vinegar, fermentation, technology