本研究主要探討不同前處理方式對柚子醋在發酵過程中之影響，利用純菌接種方式，針對如何有效控制 發酵良率及縮短發酵時程進行試驗。結果顯示壓榨組酒醪h組在發酵一週後，酒精度即可達10.27% (v/v)，明顯 較未經壓榨處理者快，但對後段醋酸發酵階段並不影響。補糖組 (酒醪a, c, d, g, h組) 之換算酒精度皆高於未補 糖組 (酒醪b, e, f, i組)，且其最終產品之醋酸濃度皆達4.2% (v/v) 以上。而過濾處理在酒精發酵時並不會影響發酵 時間的長短及酒精的生成，兩者酒精度在相同的發酵時間下分別為13.89% (v/v) 與13.14% (v/v) (酒醪c組與酒醪g 組)，但在醋酸發酵期間，經過濾處理之A組，其發酵44天後酸度即達7.92% (v/v)，相較於未處理之B組，其需 花費59天酸度才達4.39% (v/v)。最後，在發酵菌株接種方面，並不適用酵母菌及醋酸菌同時接種之複式發酵的 方式進行。

The aim of this study was to investigate the effect of different pretreatment on pomelo vinegar fermentation. We tested on how to control the producing quality and to shorten the fermentation process by pure-culture inoculation. We found that the alcohol content of the squeezing group (mash h) can reach to 10.27% (v/v) after one week fermentation, and it was significantly faster than that of the non-squeezing group. However, squeezing would not affect the results of acetic acid fermentation. The conversion alcohol contents of the sugar-adding groups (mash a, c, d, g and h) were higher than that of the non sugar-adding groups (mash b, e, f and i), and the acetic acid concentration of final products could reach to above 4.2% (v/v). In addition, filtration could not influence the fermentation time and the alcohol production during alcohol fermentation period. The alcohol content of mash c and mash g were 13.89% (v/v) and 13.14% (v/v), respectively, after the same fermentation time. During acetic acid fermentation, it only took 44 days to reach 7.92% (v/v) acidity in group A (filtered), but 59 days to reach 4.39% (v/v) acidity in group B (unfiltered). Lastly, complex fermentation with Saccharomyces cerevisiae and Acetobacter sp. was not suitable for pomelo vinegar production.