Kiwi fruit juice and huangjiu were considered as raw materials to produce fruit vinegar in this paper. At the stage of alcohol fermentation， kiwi juice was fermented into kiwi wine， then mixed it with huangjiu. In the acetic acid fermentation stage， a suitable natural immobilized material was selected for immobilized fermentation. Finally， the organic acid and stability of the self-made fruit vinegar were studied. The main results of the study are as follows: The fruit vinegar with using bagasse as acetic acid bacteria immobilized carrier was the high acidity of 6.31 g/100 mL and had better sensory quality. Taking organic acids content and sensory evaluation results into consideration， the ratio of kiwi wine and huangjiu was determined as 1∶1. The sterilization process of fruit vinegar was studied with microbial colony count， VC loss rate and so on as the indexes. The results showed the optimum amount of salt was 2%， and the optimum sterilization condition was 95 ℃， 30 s. Under these conditions， the compound fruit vinegar produced was good in taste and good in stability.