Abstract:In order to broaden the forms of deep processing products Luocheng Vitis quinquangularis Rehd，a fresh red V.quinquangularis Rehd vinegar beverage was developed by using industrial grape juice and grape pomace of the 'Wild Brew No.2' as raw materials which can be commercially supplied all year round.On the basis of fulfilling the extraction of grape skin pigment and submerged fermentation of fruit vinegar，the single factor and response surface tests for the formula optimization of fruit vinegar beverage were carried out with the sensory score as the evaluation index and the additive amounts of raw vinegar，sucrose，pigment and honey as the influencing factors.The optimized formula was determined as follows：the pigment content was 4.784%，the sucrose content was 5.836%，the original vinegar content was 5.385%，and the honey content was 2.187%.Under these conditions，the sensory score could reach 91.49，and the anthocyanin content was 62.07 mg/L.The V.quinquangularis Rehd vinegar beverage has bright red and attractive color，refreshing taste，balanced sweet and sour taste，and also contains rich nutrients such as organic acid and，anthocyanin.