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为探究刺葡萄皮渣的醋酸发酵规律，以云南阿昌族刺葡萄酿酒后的皮渣为原料，在单因素水平的基础上，以温度、醋酸菌接种量、初始酒度为因素进行醋酸发酵阶段的正交实验，对醋酸发酵过程中醋酸的动态变化进行研究，通过对数据的分析，找到最佳的发酵条件。研究结果表明最佳的工艺参数为发酵温度为30℃，发酵酒度为8%，醋酸菌的接种量为10%，该研究为实现葡萄的综合利用及企业的生产控制条件提供理论依据。“,”In order to explore the law of acetic acid fermentation of thorn grape skin dregs, the skin dregs of Yunnan Achang nationality thorn grapes were used as raw materials, and on the basis of single factor level, temperature, acetic acid bacteria inoculation amount and initial alcohol content were used as factors. Orthogonal experiment in the acetic acid fermentation stage, to study the dynamic changes of acetic acid during the acetic acid fermentation process, and find the best fermentation conditions by analyzing the data. The research results show that the best process parameters are fermentation temperature of 30℃ , fermentation alcohol content of 8%, and acetic acid bacteria inoculation amount of 10%. This research provides a theoretical basis for the comprehensive utilization of grapes and the production control conditions of enterprises.