Abstract: Fruit vinegar was produced using wild jujube as a raw material after liquid fermentation of alcohol and solid fermentation of acetic acid. The main processing technology and conditions of alcohol fermentation were studied. By single factor experiment and the orthogonal experiment, the best alcohol fermentation conditions were obtained, for sugar 15%, fermentation temperature 29℃, inoculum concentration 0.08%, pH3.5, diammonium phosphate concentration 4g/L, the alcoholic strength could reach 8.7%. Results showed that these technology foundations could be used for the further development of lemon vinegar drinks.