Process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen

The invention discloses a process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen. The process comprises the following steps: (1) preparing immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti cells; (2) carrying out cell enhanced proliferation on the immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti; (3) carrying out continuous fermentation by utilizing each immobilized cell; and (4) carrying out vinegar sprinkling and aging on a vinegar culture obtained by fermentation to obtain table vinegar with different flavors. The process solves the problems of slow fermentation, low starch utilization rate, low export rate and high production cost in table vinegar brewing. Meanwhile, the immobilized microbial cell technology is adopted in the whole process; compared with traditional yeast ethanol fermentation, the process has the advantages of being high in infectious microbe resistance, short in fermentation time, highin fermentation efficien