Abstract: The processing technology and parameters for fermenting vinegar with damaged or defective Chinese jujube as raw material were studied. The results showed that alcohol fermentation of Chinese jujube vinegar was carried out by the way of liquid Chinese jujube fermented with sugar of 8%～10%, and S. ellipsodieus. Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment. The best clarifying technology is that Chinese jujube vinegar was heated at 95℃ for 2 min, cooled and then filtered with diatomite.