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This study documented and standardized an artisanal process for the production of nance wine (Byrsonima crassifolia) developed at a small scale, with the aim of transforming empirical knowledge into a reproducible technical procedure. The sequence of process operations was described, including processing times, proportions, and a global mass balance by stages, to facilitate replication under artisanal conditions. The process lasted approximately 338 hours, with alcoholic fermentation being the longest stage, during which gas release and progressive sedimentation of solids were observed, followed by a racking step that improved the initial clarity of the product. An exploratory sensory evaluation was also conducted with fifteen untrained adult consumers, who assessed aroma, flavor, color, appearance, and overall acceptability using a five-point hedonic scale. The results indicated a generally favorable acceptability of the nance wine. Identified limitations included the absence of physicochemical and microbiological measurements and the lack of a trained sensory panel. It was concluded that process standardization contributes to knowledge management in artisanal fermented beverages.
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