Sweetsop (Annona squamosa) can be used in its natural form or after being processed. The aim of this study was to develop fermented sweetsop. The preparation of the must from sweetsop pulp involved the addition of sucrose to 28.0 °Brix, followed by pasteurization. Initially, this procedure inoculated Saccharomyces cerevisiae ICV D47 (Lalvin®) in a series of small volumes of must, which were added to the main vat. The fermentation was carried out at a constant temperature of 25.0 °C ± 0.2 °C for a period of fifteen days, with daily monitoring of the Brix, pH, titratable acidity, colour and density. The fermented sweetsop was bottled and stored at 5.0 °C ± 0.5 °C for 1 month. After this period, analyses of the pH (2.88), volatile acidity (1.63 meq L-1), fixed acidity (54.73 meq L-1), titratable acidity (56.37 meq L-1), soluble solids (10.87 ºBrix), density (1.07 g mL-1), colour intensity (L 24.58 ± 0.32; a -2,27 ± 0.05; b 7.75 ± 0.09), alcohol content (10.82 ºGL), total sugars in glucose (20.0 g 100.0 mL-1) (m/m), reducing sugars in glucose (8.67 g 100.0 mL-1), glucoses no reducing in sucrose (10.7 g 100.0 mL-1), ash (1.22 g L-1) alkalinity of the ash (40.0 meq L-1), dry extract (83.79 g L-1), sulphate (0.5 g L-1), sulphur dioxide (28.76 mg L-1) and chlorides (0.002 g L-1) were performed. The fermentation period was evaluated in statistical design, in factorial scheme (15 x 3) with 15 fermentation period and 3 vats with 3 replications, totalizing 135 experimental plots. The results of the analyses of the physical and chemical parameters were expressed as an average and standard deviation. It was found that the values obtained from the physical and chemical analyses were within normal limits established by Brazilian law for wine. The product has potential for industrialization.