Abstract: To exploit orange resources, the zymotechnics of orange vinegar was studied. The results of experiments show the best condition of pectase analysis was to add the amount of the pectase 0.037%, temperature 40℃, time 4 h; the best technological parameters of alcoholic fermentation were to add the amount of yeast 0.037%, temperature 30℃, appearance sugar content 11%; the optimal technological parameters of acetic fermentation were to add the vinegar agarics 0.85%, temperature 37℃, alcohol content 6.0%. The nutritive analysis and comparisons indicate that the orgnge vinegar product has a good nutritive value, and is fit for being condiment and making health-care beverages.