The seedless wampee (Clausena lansium) fruit vinegar was prepared using Yu'nan seedless wampee as raw material. Using total acid content and sensory score as evaluation indexes, the fermentation method (simultaneous fermentation, stepwise fermentation) and acetic acid bacteria (strains A-2, A-3 and A-5) were optimized, and the acetic acid fermentation conditions of seedless wampee fruit vinegar was optimized by single factor tests and orthogonal tests. The results showed that yeast SY for fruit wine, self-screening acetic acid bacteria A-5 and simultaneous fermentation method were selected. The optimal acetic acid fermentation conditions of seedless wampee fruit vinegar were as follows: initial pH 4.5, acetic acid fermentation temperature 32 ℃, acetic acid bacteria inoculum 8%, and time 7 d. Under the optimal conditions, the total acid content of seedless wampee fruit vinegar was 72 g/L, and the sensory score was 88. The fruit vinegar was golden, clear and transparent, with full and rich fruity, coordination palatable acidity and unique flavor.