Results of present study puts on manifestation the incorporation of grape as a suitable raw material, for elaboration of macerated grape or 'uvachado', using like main intake the rum; through which established technological parameters that guarantee the conservation of macerated grape during its storage. Categorized grape as a suitable raw material, presents a ripeness index of 14.5 respectively. Like processing periods for elaboration of macerated grape, are emphasized: harvest, transportation, reception, weighed, desbunched by hand, washed, scalded, macerated, filtered and bottled. Estimating on each of periods the conditions and parameters referred like good practices on work and technological improvement: adequate selection of grape bunch, separation on it, washed with water and scalded with water at 50°C per minute, continuing with period of maceration in rum at 44°GL and 15ºC wi...