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The alcoholic and acetic acid liquid state fermenta tion technology of Litchi vinegar were studied. Experiments showed that the suit able addition of 4g/L polypeptide before alcoholic fermentation could promote microbial strains growth and the flavor compound formation of total esters and a mino nitrogen. The alcoholic fermentation was optimized by means of quadratic ge neral rotary unitized design . The optimized condition was 015% inoculation volume (the volume proportion o f Anqi to CICC 1312 was 2〖DK〗∶1), 18g/(100mL) reducing sugar, 30℃ fermentatio n temper ature, pH value 45. The alcohol content was 976% under the optimized conditi on. Th e acetic acid fermentation was optimized by means of L9(34) orthogonal test. The optimized result was 10% inoculation volume of AS 141，33℃ fermentation temperature and 6% alcohol content. Under the condition, Litchi vinegar had 59 9g/(100mL) acidity, 048g/L total esters and 598mg/(100mL) amino ni trogen. 