Abstract:Wild kiwi fruit wine with residues was fermented to wild kiwi fruit vinegar with acetic acid bacteria.The fermentation process of fruit vinegar was divided into eight stages.The changes in bacterial growth（OD value），substrate consumption（ethanol），product generation（acetic acid），and the main flavor components in the fermentation process were surveyed，and the fermentation kinetic model was established.The results showed that during the fermentation process，the Dose Resp model of bacterial growth（OD value）displayed the best fitting effect with the fitting coefficient R2of 0.995 04；the Boltzmann model of substrate consumption（ethanol）showed the best fitting effect with the fitting coefficient R2of 0.997 38；the SGompertz model of product generation（acetic acid）exhibited the best fitting effect with the fitting coefficient R2of 0.999 80.There were 19 main volatile flavor components in the fermentation process，and the top four components were ethyl acetate，isoamyl acetate，isobutyl acetate，and phenethyl acetate.The kinetic equations were constructed based on their content changes with fitting coefficients above 0.99，which could describe their changes during the fermentation process.