The present investigation on evaluation of herbal blended wine in bael and Roxburgh fig wine was carried out at College of Forestry Sirsi and in the Department of Food Safetyand Quality Assurance Laboratory, B. Tech (Food Tech), College of Community Science, Dharwad during the year 2022-24. Fruit wine was prepared by adding various concentrations (2, 4, 6, 8%) of herbal blends (Centella asiatica and vetiver root extract) and Saccharomyces cerevisiae MTCC 178 yeast inoculum. Further three fermentation parameters viz., inoculum size (1, 2 and 3 %), pH (3.5, 4.5 and 5.5) and temperature (25, 30 and 35ºC) were selected for optimization of wine quality. Among the different herbal blends, T6 (bael + 2% vetiver extract) and T2 (Roxburgh fig + 2% Centella asiatica extract) recorded the highest alcohol content (9.09 and 9.12 % in bael and Roxburgh fig wine, respectively). Similarly, the lowest reducing sugar (6.62 mg/ml) and maximum sensory score was obtained in T6 (2% vetiver extract) in bael wine. In Roxburgh fig wine, T2 (2% Centella asiatica extract) exhibited the lowest reducing sugar (6.91 mg/ml) and maximum sensory score (4.1) among various blends. Among the fermentation parameters, 3 per cent inoculum level (Saccharomyces cerevisiae) with pH 4.5 at 30ºC temperature was found to be optimum in both bael and Roxburgh fig herbal blended wine. Pilot scale production and storage stability studies revealed an increased alcohol content upon storage of wine for 90 days. Bael blended wine showed an increase in alcohol content (9.79 to 10.00 %), while in Roxburgh fig blended wine alcohol content increased from 9.87 to 10.11 per cent over 90 days of storage.Total and reducingsugar levels decreased over time; tannins and total phenolic content were almost consistent over 90 days storage period, indicating stable quality of blended wine during storage.