“…The term wine is only used for the fermentation of grapes, however, many other fruits can be used in the same process (Martins, 1998, Madigan et al, 2004, Dorneles et al, 2005, as well as other species of yeasts associated to these fruits (Trindade et al 1999). Among the fruits that have the potential for the production of beverages, the fruits of Spondias tuberosa present appropriate characteristics (sugar content, pH, and others).…”