The method of making vinegar from raw materials is a new technology developed in the 197s. It was first used in Changzhi City, Shanxi Province, and later adopted by vinegar brewing industries in Beijing, Tianjin, Heilongjiang, Shandong, Henan and Sichuan. Vinegar brewing with raw materials is another good example of industrialization after liquor making with raw materials. Zhu Mingtian et al. 12 J used four kinds of microorganisms, including raw starch saccharifying bacteria 36-1, aroma-producing yeast Y-1, alcohol yeast Nanyang 13 Aspergillus oryzae and Shanghai Brewing 342, to carry out multi-strain mixed fermentation, and achieved good results, in which the utilization rate of starch increased to 74%, which reduced the production cost and solved the problems of turbidity and poor flavor of raw vinegar. Remasa et al. l3J reported that the production of various organic acids in vinegar by solid-state fermentation of raw materials can be divided into three stages. The first stage is the alcoholization stage, in which lactic acid is the main role, and a large number of non-volatile acids are produced. The second stage is a transitional stage, which is characterized by the fact that the acid production rate of non-volatile acid begins to slow down, while the acid production rate of volatile acid increases rapidly; The third stage is acetic acid fermentation stage, which produces 9%-94% volatile acid. Solid-state fermented vinegar with raw materials is a multi-strain system with acetic acid bacteria as the main bacteria and other beneficial bacteria. The biochemical reaction is complex and accompanied by esterification reaction, so there are many products, mellow flavor, mild sour taste, sweet and sour taste and long aftertaste.