Objective of the study was to evaluate effect of Mao fruit ratio (black fruit vs red fruit) including 100:0, 75:25, 50:50, 25:75 and 0:100and the amount of citric acid (0.4, 0.5 and 0.6 percent) on chemical quality of Mao wine. Mao juice was adjusted with sugar (200 g/liter) and fermented with Saccharomyces cerevisiae at 20 deg c for one month before ending the fermentation process. Supernatant was separated from fermentors to evaluate chemical quality. The result revealed that the appropriate Mao fruit ratio was 50:50 and 0:100 while the appropriate amount of initial citric acid was 0.6 and 0.5 percent which could yield 9 percent (by volume) of alcohol content. Mao fruit ratio and increasing the amount of citric acid affected the qualitative amount of alcohol, total sugar, reducing sugar, total soluble solid and pH except total acid and volatile acid.