There are few studies on strain selection and process development for brewing high acidity apple cider vinegar（total acid concentration> 100 g/L） at home and abroad . In order to improve the raw material utilization and quality of apple vinegar，a high acetic acid-yielding strain was isolated from the fermented vinegar and identified as Acetobacter pasteurianus，namely CYD159. In the feed batch fermentation，optimal parameters were obtained as follows：the initial ethanol concentration 3%（V/V），adjusted the flow acceleration rate to keep alcohol less than 3% and carried out segmentation at 36 h、66 h、85 h，respectively. Under these conditions，total acidity of apple vinegar can be up to 120 g/L，was twice the total acid concentration of single batch.
