The study was focused on the fermentative production and optimization of wine from different vegetables. Wine can act as a nutrient supplement for seasonal fruits and vegetables throughout the year. Fermentation is carried out by Saccharomyces service known as wine yeast. After the fermentation, the wines were analyzed for pH, titrable acidity, specific gravity, alcohol and total sugar. The comparison of final analysis of homemade wine with commercial wine was made. Beetroot, Carrot, Ginger, and vegetable mix are a valuable vegetable and rich in nutrition. The quality of wine depends upon the compositions of the juice and fermentation conditions. It also observed that total bacterial count, sugar and titrable acidity. Sensory evaluation revealed aroma and the overall improved quality of the wine. The overall maximum alcohol content (13.13±0.13) %ABV of wine was produced by optimized vegetable mixture (carrot: Beetroot: Ginger =10:10:80%), pH 3.89, and yeast inoculum concentration of 0.2%. Finally the vegetable mix wine Beetroot-ginger-Carrot wine were analyzed at the optimized point. And the Specific gravity, TA, TSS, antioxidant activity, phenolic content, yeast count and overall acceptability were, 0.991, 5.625, 8.0± 0.14, 27.42, 0.652, 2.1x10 2 cfu/ml and 8.1± 0.90 respectively. This study concluded that the result to develop a small scale wine industry. All the vegetables are suitable substrate for wine production. It can be scaled up to industrial level. Key words: Fermentation, Saccharomyces service, vegetable wine, optimization, Ginger, carrot, beet-root, mixed juice