Abstract: The changes of tannins content and the corresponding mechanism in the process of persimmon vinegar fermentation were studied. The persimmon from Gongcheng of Guangxi province was chosen as the experiment material, and the variation of the tannins content was compared during the process of persimmon vinegar fermentation at different fermentation conditions including material pretreatment, fermentation temperature, fermentation patterns, and aeration status.The results showed that the tannins content declined during the process of persimmon vinegar fermentation with slight increase at the end. Fermentation temperature was the most important factor for the changes of phenolic content during the persimmon vinegar fermentation.