With the aim of studying and elucidating the possible conditions for making wines from tropical fruits with good organoleptic and physicochemical qualities, wines based on the fruits of papayas brewed with Cacao and Mabongo beans were prepared in the IFA-Yangambi laboratory. To achieve this, we proceeded with red vinification of these fruits, producing five samples: T1 (Papaya pulp wine), T2 (Cocoa bean wine), T3 (Mabongo bean wine), T4 (Papaya pulp-cocoa bean wine) and T5 (Papaya pulp-mabongo bean wine). To ensure the quality of our wines, we carried out physico-chemical analyses (pH, density, alcoholic strength, residual sugar content and turbidity) and organoleptic analyses (eye/robe, aroma, taste and aftertaste).