Preparation method of mulberry fruit vinegar

The invention discloses a preparation method of mulberry fruit vinegar, and belongs to the technical field of biological fermentation of food. The preparation method comprises the following steps: regulating the sugar degree of mulberry syrup to 10-26 degrees Bx through glucose, adding 0.05-0.20% of active dry yeast, and fermenting at 25 DEG C for 10 days; adding 10% of acetic acid strain to alcohol fermentation liquor, carrying out acetic fermentation under conditions that the temperature is 32-40 DEG C, the airflow is (1:0.1)-(1:0.4) (v/v) and the sugar degree is 1-5%, and stopping fermentation when acidity is more than or equal to 6.39g/100mL; filtering acetic fermentation liquor, and adding 1.0-2.5% of white sugar, 3.0-6.0% of honey, 0.10-0.50% of citric acid, 0.10-0.50% of sodium citrate and 0.10-0.5% of pectin to obtain the mellow and palatable mulberry fruit vinegar.