Abstract: Burmese grape (Baccaurea sapida) is an underexploited fruit in South of Vietnam. It is a mild acidic fruit and mainly used as fresh fruit consumption. There is limited study mentioning to processing of this nutritional fruit. Therefore, we explored a wine fermentation from Burmese grape by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation and secondary fermentation to wine quality. Our results proved that 0.3% pectinase was used for juice extraction, 3% Sacchromyces cerevisiae was used for the main fermentation at 12°C and 3 weeks of sencondary fermentation in dark bottle at 10°C was applied to get a pleasant Burmese grape quality.