Abstract:In order to improve the utilization rate of chestnut resources and develop chestnut deep processing products，a new chestnut vinegar was developed using chestnut as raw material through alcohol and acetic acid fermentation.The process of chestnut vinegar was optimized by single factor and orthogonal test using sensory evaluation and comprehensive acidity score as evaluation index.The results showed that the fermentation tem?perature was 22 ℃，the yeast content was 0.04%，the initial sugar content was 17°Brix，and the fermentation time was 5 d.The optimal acetic acid fermentation conditions were as follows：acetic acid fermentation tem?perature 31 ℃，acetic acid bacteria addition amount 0.04%，liquid loading amount 40%，rotation speed 170 r/min，acetic acid fermentation time 8 d，the optimized total acid of chestnut vinegar 20.18 g/L，yellow transparent texture，chestnut fruit flavor，mellow taste.headspace solid phase microextraction（HS?SPME）combined with gas chromatography?mass spectrometry，The volatile components in 3 fermentation stages of chestnut vinegar were determined by GC?MS.The results showed that there were significant differences in the contents and types of volatile components in 3 fermentation stages of chestnut vinegar.The highest volatile components were acetic acid（15.36%），ethanol（30.26%）and acetic acid（41.13%），respectively.