This studies were conducted to make vinegar from the physiologcical fallen persinmon during the ripening fruit. The main components of the persimmon mere investigated for the several focal valieties, Some microke acted on the fermentation of persimmon was isolated. The obtained results were as follows : 1) The hardness of fruit was the hithest for Jangjunsi (long persimmon) The hardness of Bansi and Soosi valieties was decreased vary fast after five or six weeks. 2) The total amount of pectin was increased a little in order of Jangjunsi, Bansi and Soosi. The amount of soluble pectin was increased considerably in order of Soosi, Bansi and Jangjunsi. 3) The amount of total sugar and reducing sugar were increased in order of Bansi, Jangjunsi and Soosi. After five or six weeks the amount of reducing sugar of Soosi and Bansi was increased much. The amount of starch was decreased in order of Bansi, Jangjunsi and Soosi, to trace amounts without significent differences. 4) The amount of Soluble tannin was decreased in order of Bansi, Jangjunsi and Soosi. 5) Main microbes on the fermentation of persimmon vinegar were identified as follows: yeast was proved to be Saccharomyces rouxii, CBS 726, and Acetobacters were Gluconobacter oxydans subsp. suboxydans, Gluconobacter oxyaans subsp, osydans, Acetobaeter pasteurians subsp. xylinum 6) During the fermentation, process of persimmon vinegar the amount of reducing sugar and alcohol were decresed, but that of acidity was increased.