The objective was to obtain an alcoholic beverage from Valencia orange. There were two stages. In the first stage, a physicochemical characterization of the fruit was performed. In the second stage, the effect of the degree of maturation, addition of nutrients and anhydrous sulfur was determined over 21 days of fermentation. Two maturity states (five and six) were found suitable for fermentation. Fermentation parameters included: 9g/kg citric acid, 20° Brix, 63g (NH4)2HPO4/kg yeast, 160.37g (NH4)2SO4/kg yeast and 0.8mg SO2 molecular/L. Statistical analysis showed residual sugar of 60.1 g