Abstract: Process was standardized for preparation of fermented beverage from sapodilla (Manilkara achras (Mill) Foseberg). The starter culture using yeast strain Saccharomyces cerevisiae UCD 522 fermented juice from two sapodilla varieties viz., Cricket Ball and Oval, to obtain wines with 10.1-11.2 % alcohol, 0.44- 0.58 % acidity, 3.6-3.9 pH, 0.26-0.28 % residual sugar, 300-645 mg/L phenolics and <0.09 % volatile acidity in six to nine days at 18 °C. Retention of peel while pulping improved the phenolics level; but reduced the sensory quality of wine. Bentonite dosage and period required for clarification was optimized as 0.04 % for 14 days and 0.08 % for 21 days for production of wine from peeled fruits of Cricket Ball and Oval varieties, respectively. Sensory evaluation of dry, sweet, and flavored wines revealed the potential market acceptability of the wines. Head space volatile analysis showed the presence of new odorous compounds like esters and short chain fatty acids during vinification of sapodilla juice. Methoxy compounds and carbonyl fractions were less in the finished wine compared to natural juice.