The research on production of tea vinegar by semicontinuous fermentation using immobilized cells of Acetobacter aceti was carried in year 2010, in which sugarcane bagasse, corn cobs, nylon fibre and activated charcoal were evaluated for immobilization of Acetobacter aceti cells for vinegar production at 5 l level for concentration of 1.0 and 1.5% tea wines with inoculum size of 5%. Out of submerged and semi-continuous fermentation, best performance was achieved in semicontinous fermentation with corn cobs as immobilization material having a total acidity of 4.68% (w/v) and volatile acidity of 3.86% (w/v) for 1.0% tea vinegar while these were 4.66% and 3.78 % in that order for 1.5% tea vinegar in 51.42 h of acetic acid fermentation.