Abstract the chemical composition of the ber wine indicated that, the levels of pH 3.0, 3.5 and 4.0 and level of culture (Saccharomyces cerevisiae  var ellipsoideus)  2, 6 and 10 per cent affected the quality of wine. The wine prepared with 6 per cent culture and 3.5 pH must yielded higher ethanol content and maintained acceptable chemical composition and sensory quality.