In order to enhance the reutilization of sorghum distillers' stillage and distillery waste, this study used sorghum distillers’ stillage as raw material, and conducted commercial liquefaction and glucoamylase treatment followed by liquid fermentation to make sorghum wine. Results showed that, after adding 0.2% alpha-amylase and 0.1% glucoamylase to sorghum distillers’ stillage containing 0.25 g/g starch. By inoculating alcohol-producing yeast to perform alcohol fermentation, 12%(v/v) sorghum wine could be fermented on 16d. By inoculating acetobacter for acetic acid fermentation, until 42d, acetic acid concentration could form 6.87%(v/v) sorghum vinegar, pH fell from 4 to 3.14. This study greatly improved sorghum distillers’ stillage reusability, and could solve waste accumulation problem. Antioxidative activity, test such as including reducing activity and DPPH scaving activity, were performed. Results indicated that, reducibility and free radical scavenging ability were in proportion to acetic acid fermentation time, reducing activity absorbance increased from 0.03 to 1.19, while that of BHT was 1.80 (0.1 %); DPPH scavenging ability increased from 58% when not inoculating acetobacter, to 92.4% after inoculation fermentation, thus confirming that sorghum vinegar is capable of scavenging free radicals. As seen, sorghum vinegar fermenting solution has good antioxidative activity, and developing and utilization value.
