The investigation on the preparation of wines from carambola (star fruit) were  carried out at College of Horticulture, Mudigere. For the proper fermentation, the fruit pulp was diluted in the ratio of 1 :2. The amelioration of the cane sugar at different levels of 18oB, 20oB, 22oB, 24oB  and 26oB was tried. The sensory evaluation of wines exhibited that, the wine prepared from 24oB was found to be the best. The physical characters like specific gravity, colour and viscosity were observed and chemical and mineral compositions differed significantly among the treatments.