Pomegranate is usually earmarked for arils fresh consumption and also used by food industry for the elaboration of juices and jams. Pomegranate wine constitutes a new alternative for the use by producers of second qualities and over-ripe fruits of this typical Mediterranean crop, with the subsequent environmental benefits. Hence, with the aim of developing new pomegranate-derived drinks, the evolution of sugars and organic acids patterns from different varieties throughout the winemaking stages was assessed. Noticeable changes were occurred for these compounds during wine elaboration, especially along fermentation period. In addition, a significant role of the cultivar used in the organic acids profile was noted.