The aim of this study was to follow the course of usual industrial vinification process (12000 L) of Pinot Noir pomace, a native of Fruška Gora wine region (Serbia). The course of vinification is investigated by analyzing the content of essential pomace nutrients and fermentation products important for the successful production of quality wines. The results showed that the amount of commercial yeast used for inoculation was adequate, while the amount of added nitrogen source was excessive. Examined vinification process provides high ethanol yield with regards to the theoretical yield (90%). The duration of certain vinification phases is defined which will provide good control of process parameters.