The present invention relates to a vinegar producing method using aronia and rubus coreanus and a vinegar beverage using the same and, more specifically, to an acetic acid producing method using aronia and rubus coreanus and an acetic acid beverage using aronia and rubus coreanus produced by the method. The acetic acid producing method using aronia and rubus coreanus comprises: a step 1) of removing foreign matters from aronia fruits and rubus coreanus fruits, respectively, crushing the fruits and extracting juice from the same, and then mixing 10-20 parts by weight of rubus coreanus juice with 100 parts by weight of aronia extract juice； a step 2) of adjusting a sugar content in the extract juice with apple concentrate, adding alcohol fermentation yeast culturing and filtering the same, and performing ethanol fermentation； and an acetic acid fermentation step 3) of diluting the ethanol fermentation liquid to adjust a concentration, adjusting the concentration of acetic acid with glacial acetic acid, inoculating acetic acid, and then incubating the same at 25 to 35°；C for 7 to 11 days. According to aronia acetic acid fermentation of the present invention, the initial concentration of ethanol and acetic acid should be above a proper concentration such that acetobacter is activated and thus, acetic acid fermentation smoothly occurs. The vinegar produced by the present invention has improved functionality and contains anthocyanins and polyphenols, functional components, thereby being provided as a healthy drink with an antioxidant effect, a vision recovery effect, a vascular disease prevention effect, a prevention and treatment effect of brain disease, a diabetes prevention effect, an immunity enhancement effect, and a diet effect.COPYRIGHT KIPO 2020본 발명은 아로니아 및 복분자를 이용한 식초의 제조방법 및 이를 이용한 식초음료에 관한 것으로서, 보다 상세하게는 1) 아로니아 열매와 복분자 열매로부터 각각 이물을 제거하여 파쇄 및 착즙한 후, 아로니아 착즙액 100중량부에 복분자 착즙액 10~20중량부를 혼합하는 단계； 2) 상기 착즙액에 사과 농축액으로 당도를 조절한 후, 알콜발효 효모를 첨가하고 배양하여 여과한 후 에탄올 발효하는 단
