以荞麦为原料制备荞麦醋，以荞麦醋总酸含量为响应值，以拌醅酒精度、火醅接种量、醋醅水分含量为自变量，采用单因素试验和响应面试验优化荞麦醋醋酸发酵工艺条件。结果表明，荞麦醋醋酸发酵阶段最佳工艺条件为：拌醅酒精度4.50%vol，火醅接种量12%，醋醅水分含量65%，发酵时间9 d。在此优化条件下，荞麦醋总酸含量为4.86 g/100 mL。

Using buckwheat as raw material to prepare buckwheat vinegar, and using total acid content of buckwheat vinegar as the evaluation index, Banpei alcohol content, Huopei inoculum, Cupei moisture as independent variables, the optimal acetic acid fermentation technology of buckwheat vinegar was optimized by single factor experiments and response surface methodology. The results showed that the optimum technological parameters of acetic acid fermentation for buckwheat vinegar production were obtained as follows: Banpei alcohol content 4.50%vol, Huopei inoculum 12%, Cupei moisture 65%, and fermentation time 9 d. Under the optimal fermentation conditions, the total acid content of buckwheat vinegar was 4.86 g/100 ml.