This study describes the whole process of producing black wine. These are the most important characteristics ofthe most common grape varieties used for the production of black wine, as well as the ways of keeping and preserving black wine. The optimum chemical and environmental conditions for the process of fermentation are described. The chemical composition of grape from the skin through the seed to the must is elaborated. Beneficial yeasts and other microorganisms that affect the fermentation of must as well as pathogenic organisms that cause wine degradation under aerobic conditions are determined.