Abstract: In order to develop new products of apple rose compound fruit vinegar beverage,the better process and product were determined with using L₉(3⁴)to optimize the formula. Physical and chemical indexes,microbial indexes,amino acids,monomer phenols,minerals and other nutritional components were analyzed in apple rose vinegar beverage. The results showed that the best proportion of apple rose vinegar beverage was:Apple cider vinegar 8 mL/100 mL,rose extract 20 g/100 mL,sucrose 5 g/100 mL and apple juice concentrate 3 g/100 mL. The physical and chemical indexes and microbial indexes of the obtained products could meet national standards. Compared with single apple vinegar beverage,the compound fruit vinegar beverage contained 16 kinds of amino acids,the total amount of amino acids reached 441.47 μg/mL,and the total amount of essential amino acids reached 273.35 μg/mL,accounting for 61.92% of the total amino acid content. The total content of monomer phenol reached 266.97 μg/mL,and the concentration was increased 164 times. This conclusion can provide a theoretical basis for the development and research of compound fruit vinegar.