Abstract: Fresh bananas and passion fruit juice were used for alcoholic fermentation with agricultural grade A and agricultural grade B yeast as leavening agent. Effects of temperature, acetic acid bacteria inoculum size, initial alcohol concentration fermentation time vinegar fermentation were measured after the end of the alcoholic fermentation into acetic acid fermentation. The result showed that banana-passion-water (80∶1∶10) mixed juice brix adjustment was 20%, Join A and B (1∶1) mixed yeast 1.6×106cfu/mL, at 24℃ fermentation to the alcohol content of 7% (v/v) , 5% of acetic acid bacteria, a temperature of 32℃ fermentation 9d were the best. The banana passion fruit vinger was yellow, fruity, sweet and sour vinegar flavor of pure, soft, refreshing, no peculiar smell, clear and transparent.