Araticum (Annona crassiflora) is an endemic fruit from the Cerrado, extendedly used by locals, although because of its fast maturation rate, it is difficult to distribute it widely, which devalues it commercially. The development of products such as jams and beverages is an option to overcome this problem and stimulates its production. Globally, fruit wines has been receiving continuously more attention as the demand for exotic products, which has a complexity of flavors, is increasing and opening the possibility for studies of potential unknown regional fruits. The araticum wine production is interesting due to its high quantity of fermentable sugars, antioxidants and a remarkable flavor. The objective here is to assess the scale-up of the araticum must fermentation process (250ml to 2000ml), evaluating its real applicability for the rural producers. First, the pulp was chaptalized at 22ºBrix, treated with an enzymatic complex (polygalacturonases and cellulases) and with SO2 to inhibit bacterial growth. The must was divided into different volumes (250ml, 500ml and 2000ml), in triplicates, and inoculated with a commercially selected Saccharomyces cerevisiae strain (Cote Des Blancs, Red Star) at a concentration of 1 g/5l. The erlenmeyers were sealed with an airlock valve and incubated at 22ºC for 15 days. Daily, the parameters analyzed were ºBrix, density (ºGL), pH and titratable acidity. It was observed that the fermentation with larger volume had slower start, resulting in longer fermentation time from 11 days to 15 days, probably because the initial aeration of the must is lower for larger volume. However, it is observed that despite a slight drop in the yields of alcohol conversion (from 56% to 52%), it achieves a satisfactory alcohol content (11, 4ºGL), showing that a production on a large scale is viable for the producers.