Based on traditional fermentation method persimmon (Diospyros kaki L.) was used as raw material.A simaltaneous fermentation method was applied after the yeast was moculated.

• 摘要在传统自然发酵工艺基础上，为缩短柿醋发酵时间，以水柿为原料，在发酵过程中只接种酵母菌，采用同步发酵法，对以柿果浆为原料加工柿醋的加工工艺进行研究。