The results of long-term studies of honeysuckle berries of five varieties in the basic physical and chemical parameters on availability for making table wines are presented. Determination of physical-chemical indices was carried out according to the normative documents of State standard, the total content of polyphenols with the Folin-Ciocalteu reagent. The processing of berries and primary fermentation were carried out in the experimental shop by method of micro- winemaking using the red method on pressed mash with a floating “cap”, using active dry yeast of the France Superstar race. When producing wine from honeysuckle, it is necessary to reduce the excess acidity (21,80-26,00 g/dm3). For this purpose, heat treatment of pressed mash with hot water (60-70 °C) was performed to obtain diffusion juices with a titrated acidity (9,7-13,4 g/dm3) and then further correction of the acidity of the wine materials by chalking before preparation of the finished product (5,36-8,04 g/dm3) was performed. In the studied berries a high average value of titrate acidity (≥2,04 %), a content of ascorbic acid (35,03 ± 2,08 mg %) and sugars (8,93 ± 0,32 %) and a small content of soluble pectin substances 1,04 ± 0,10 %) were observed. The physical-chemical parameters of the honeysuckle juices have changed insignificantly in comparison with the indicators when studying fresh honeysuckle berries. In juices, a high content of polyphenols (2262-6918 mg/dm3) was noted. At the end of the primary fermentation, the sugar is ejected almost dry in two variety-specimens (Bakchar Giant and Yumis), the rest of varietal wine materials showed residual sugar. In all studied wine materials, the content of polyphenol compounds decreased by an average of 954 mg/dm3 and ascorbic acid by 20,94 mg %. Volatile acidity in all freshly prepared wine materials is within the norm. In finished wines, all the figures correspond to the standardized requirements. Testing showed that ready-made wines have a pronounced honeysuckle flavor and good taste qualities.