Abstract: In this paper, the different dumping process (0, 3, 7, 15, 30 d) of Zhenjiang vinegar was studied in order to better control the quality. The contents of total acid, reducing sugar, nonvolatile acid, amino acid nitrogen, organic acid, amino acid and volatile substances in different dumping processes were analyzed. The results showed that the contents of total acid, nonvolatile acid and lactic acid in vinegar were significantly (P<0.05) increased by dumping process, the total acid, nonvolatile acid and lactic acid had reached 7.30±0.06 g/100 mL, 2.36±0.03 g/100 mL and 1133.57±1.47 mg/100 mL respectively after dumping more than 15 days. The content of free amino acids also increased with the treatment of dumping processes. After 30 days, the content of free amino acids was increased 101.16 mg/L. The contents and types of volatile flavor substances in the vinegar also increased with the time of dumping processes, the vinegar had better flavor after dumping more than 15 days. It showed that dumping process was very important to generate flavor substances in Zhenjiang vinegar. The quality of Zhenjiang vinegar through dumping process was better than that of Zhenjiang vinegar without dumping process.