Abstract: The effects of different fermentation conditions on the acid production of banana（Musa nana Lour.） lemon compound fruit vinegar were studied,and the optimum fermentation conditions was selected. The results showed that the ratio of raw materials of banana lemon was 8∶1（m∶m）,the initial alcohol was 6%, the addition of acetic acid was 0.1%,the initial pH was 4.0,the fermentation temperature was 31 ℃ and the total acidity of the vinegar was the 6.35%.

Key words: banana（Musa nana Lour.）, lemon, compound fruit vinegar