Fecha de publicación: 23/09/2022 Fuente: WIPO Wine The invention discloses a preparation process of banana vinegar. The preparation process comprises the following steps: peeling fresh bananas, ripening, pulping and decomposing, mixing, separating juice from residues, squeezing, purifying, regulating the pH value, regulating the Bobby degree, fermenting fruit wine, regulating the alcoholic strength, preparing vinegar and ageing, sterilizing and the like, thereby forming a banana vinegar finished product. The banana vinegar fermented by the process keeps the flavor of bananas, and has faint scent and soft taste. The bananas are heated to 80-90 DEG C in the process of ripening the bananas, and the temperature is kept for 30-40 minutes, so that the method has the advantages that amino acids are not damaged, the original color of the banana liquid is reserved, and the bananas are not blackened. In the banana pulping process, pectinase is added, large-particle sugar in bananas can be separated, and the original flavor of the bananas is kept. And quantitative pulp can be layered and uniformly purified through the charcoal purification box, so that sufficient contact between the banana pulp and charcoal after dispersion and layering is effectively improved, further complete purification operation on the banana pulp is realized, and the defect that the charcoal cannot be in sufficient and complete contact when liquid is purified at present is overcome.