Abstract: The optimum tests about six microzymes and four acetic acid bacteria were conducted in the processing of brewing apple vinegar. The higher fermenting power of three different microzymes and acetic acid bacteria were chosen. The experiments of appropriate inoculate size and fermenting strain proportion were also conducted by using orthogonal experimental design methods. The good quality and yield of fruit vinegar was manufactured by using fruit-grain mixtures and multi-microorganisms fermentation. The experiment results showed that the fruit-grain vinegar, using compounded strains, taking apple as well as 10%～20% of corn flour as main materials, was superior to the pure apple vinegar in aspects of organoleptic test and physicochemical indexes.