||This study aims valuing pineapple cultivated in Benin. It consisted in conversion of the juice extracted from the latter into wine. The wine has been produced by a technology similar to that of white wine production. The physico-chemical (soluble solids, density, pH, titratable acidity, alcohol content), microbiological (total flora, moulds, yeasts, coliforms, Staphylococcus aureus) and organoleptic (clarity, color, flavor intensity, impressions, pineapple aroma, residual sugar, acid taste, length in mouth, alcohol) parameters were used to analyze the quality of the juice, wort and wine during the production and maturation. Results showed that the 'abacaxi' variety of pineapple in Benin, because of its composition (pH, sugar content and aroma) is a good substrate for the production of fruit wine. The wine produced has a pH of 3.80 ± 0.6, a titratable acidity of 8.20 ± 0.5%, a sugar content of 13.80 ± 0.5%, a density of 995.00 ± 0 2 and an alcohol content of 3.80 ± 0.4%. Microbiological analysis showed absence of pathogenic flora. This wine has been well accepted for all sensory quality attributes by adults wine consumers, with 25 to over 45 and the average wine consumption once per month.