The present paper is oriented to elaborate wine using, pure vine stock (Saccharomyces cereviciae variety ellipsoideus) and cube foot (Saccharomyces Spp), evaluate and compare the clarified by means of use biopectinasa and white of egg, in grape juice variety black burgundy (Vitis labrusca). The comparison to themselves on fermentation velocity, using different levels of pure vine stock and cube foot in standardized grape juice 25% SS and 3.5 pH; determined by formation of alcohol and a sensorial analysis applying Durbin non -parametric test 5% probability, did result as a better fermentation treatment using cube foot to 10% daring 5 days with average temperature 30ºC. The clarified test on elaborated wine to cube foot 10%, using biopectinasa through a sensorial evaluation (affective test) and analysis of variance (ANVA) to 5% significance, statistically not exist significant difference ...