The effect of different fermentation technologies and vinegar fermentation grains fumigation on the quality of broken coix vinegar was stud- ied. The results showed that the polysaecharide contents of broken coix vinegar by liquid-state fermentation was much lower than that of solid-state fermentation, while the contents of amino acid nitrogen was similar. Polysaccharide contents of broken coix vinegar among different solid-state fer- mentation technologies were close to each other. In the process of acetic fermentation, the content of polysaccharide with liquid-state fermentation decreased, but it increased gradually with solid-state fermentation, the contents of amino acids with solid-state and liquid-state acetic fermentation changed gently. The total contents of non-volatile acids and soluble salt-free solids of broken coix vinegar from high to low were solid-state fumiga- tion vinegar, solid-state fermentation vinegar, liquid-state fermentation vinegar. The vinegar made by solid-state fermentation process 2 had the highest salt-free solid contents, and the content in fermented grains was 2.86 g/100 ml, while the content was 9.17 g/100 ml after fumigation, the total acid contents of non-fumigated vinegar was less than 8%, and more than 10% after fumigation. Solid-state acetic fermentation and vinegar fermented grains fumigation could significantly improve the quality of broken coix, and fermented grains fumigation could significantly improve the flavor of broken coix vineear.