Abstract: The production processing of Passiflora edulis vinegar was studied.Based on single experiments, the optimal parameters of alcohol fermentation were confermed through orthogonal experiment as follows:fermentation temperature at 30℃, 14g/100mL sugar, 0.15% inoculation quantity.The response surface methodology (RSM) was employed to study the optimal parameter of acetic fermentation, the optimal parameters as follows:fermentation temperature at 32.5℃, 6% of initial alcohol content, 11% inoculation quantity.Under these conditions, the acidity of Passiflora edulis vinegar was 4.54%.The fermentation fruit vinegar had a peculiar smell of Passiflora, with adequate sweet and acidity.