Solid state fermentation is a distinctive technology for vinegarmaking. In general, the vinegar quality was evaluated by the contents of nonvolatile acid and total acid. The relationships between the contents of alcohol dehydrogenase (ADH) activity from 56 different fermentation seed tanks and the contents of nonvolatile acid and total acid from 56 different vaccination fermentation tanks were analyzed. The result showed that, when ADH activity values were controlled in 600~700U/mL, the vinegar substrate would showa good performance in quality. Whats more, the olfactory visualization sensor combined with backpropagation artificial neural network (BP-ANN) was used to test the ADH activity and predict nonvolatile acid and total acid. The result showed that the value of correlation coefficient of ADH activity, nonvolatile acid and total acid were 0.7816, 0.8447 and 0.9463, respectively. Therefore, the olfactory visualization sensor combined with BP-ANN could be well used in the prediction of physicochemical index for vinegar substrate.