Taro is selected to make taro fermented vinegar by liquefaction,saccharification,alcohol fermentation and acetic acid fermentation. By single factor test and orthogonal test, the best conditions of alcohol fermentation are as follows:the initial sugar content of 18%,the fermentation temperature of 28 ℃,the yeast inoculation quantity of 1.5% and the fermentation time of 4 days.The optimum acetic fermentation conditions are as follows:the acetic acid inoculation amount of 10%,the alcohol concentration of 7% and the fermentation temperature of 32 ℃.%以芋头为原材料，经过液化、糖化后进行酒精发酵和醋酸发酵，制得芋头发酵醋。通过单因素试验和正交试验，得出最佳酒精发酵条件：初始糖度18％，发酵温度28℃，酵母菌接种量1．5％，发酵时间4天；最适醋酸发酵条件：醋酸接种量10％，酒精度7％，发酵温度32℃。
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