In order to determine the influence of different kinds of acetic acid bacteria on the quality of Rubus coreanus fruit vinegar, Rubus coreanus fruit vinegar was brewed using Rubus coreanus as raw material, yeast for alcoholic fermentation, and different varieties of acetic acid bacteria for acetic acid fermentation. The alcoholic strength, soluble solids, total acid, and DPPH elimination rate were determined, and sensory evaluation was also applied. The results showed that different varieties of acetic acid bacteria had effects on the physicochemical indexes of Rubus coreanus fruit vinegar. In this study, the Rubus coreanus fruit vinegar brewed by Hu No. 1.01 acetic acid bacteria had 0.80% alcohol content, 2.5% soluble solids content, 4.78% total acid content, and 39.1% DPPH elimination rate, which was similar to Vc (36.68%). The results were better than other two kinds of Rubus coreanus fruit vinegar.