Abstract:Abstract：The base liquor of fruit wine was obtained by alcoholic fermentation with longan and lemon juice as main raw materials by inoculating active dry yeast.Based on the base liquor，the acetic acid fermentation process of compound longan vinegar was optimized by single factor and orthogonal test.The flavor components were also analyzed by gas chromatography-mass spectrometer（GC-MS）.The results showed the optimum fermentation conditions of compound longan vinegar were as follows：fermentation temperature 33℃，initial liquor content 10%，inoculum quantity 12%.The total acid of the compound longan fruit vinegar obtained by the optimized fermentation process can reach 6.80 g/100 mL.The sensory，physicochemical and microbial indexes of compound longan vinegar were in accordance with the national standard.The mainflavor compounds of compound longan vinegar included alcohols（4-terpene alcohol，α-terpineol，3，7-dimethyl-1，6-octadiene-3-ol，（-）-4-terpene alcohol and citronellol），and esters（orange flower acetate，geranyl acetate，isoamylformate and phenylethyl acetate）.