Abstract:Black tea （Yingshuang， Yuewan） and green tea （Kaishan Baimao， Mingshan） produced in Hezhou， Guangxi， China were used as raw materials， mixed separately with fresh sugarcane juice to prepare tea vinegar. The changes of color difference， total acid， tea polyphenols， theanine， total flavonoids， and other indicators during acetic acid fermentation were investigated. The overall odor profile of tea vinegar was determined by an electronic nose， and the antibacterial effects of four kinds of tea vinegar on three pathogenic bacteria including Escherichia coli， Staphylococcus aureus， and Candida albicans were analyzed by the Oxford cupagar method. The results showed that the fermentation process of green tea had a strong ability to produce acid，and the contents of theanine and tea polyphenols were high， with the total flavonoids in tea vinegar well preserved. Acids， alcohols， aromatic compounds， and alkanes were the overall characteristic odor profile of tea vinegar. The antibacterial effects of four kinds of tea vinegar on Escherichia coli， Staphylococcus aureus， and Candida albicans were determined by the size of the inhibition zone. All four kinds of tea vinegar showed certain antibacterial effects on the three pathogenic bacteria， with obvious inhibition zones. Specifically， Minshan tea vinegar showed the best antibacterial effect， and its antibacterial effect on the three pathogenic bacteria was highly sensitive. The quality and antibacterial effect of tea vinegar fermented by various tea varieties were significantly different. However， the taste of tea vinegar fermented from green tea was richer than that fermented from black tea， and the aroma of tea and vinegar was more obvious.