The growth and grape fruit development is influenced by the presence of major changes at the biochemical level that lead to a correct ripening, determines the quality of musts and wines. As the pruning technique that regulates the quality of the fruit, we sought to know the effect of three types of pruning (short, long and mixed) on the evolution of chemical components of quality during fruit ripening of Vitisvinifera L. var. Cabernet Sauvignon, in the municipality of Sutamarchan (Boyaca). Since the beginning of veraison to maturity, every 15 days 20 berries were collected randomly to determine the behavior of the total soluble solids (TSS), total titratable acidity (TTA) and the technical maturity index (IMT). The results show that the SST, increased continuously as the berries ripen. Pruning mixed long and went from 12.5 to 21.2 ° Brix at harvest time. For its part, the ATT decreased with fruit development, the control (pruning cuts) produced by ripening fruits with higher ATT in vintage was 7.6 g L-1. The IMT, increased significantly as a function of chronological time. Pruning cuts produced fruits with lower IMT, while pruning long had the highest value 3.40. Pruning long and mixed, to present appropriate values during ripening, provide a better quality of fruit for winemaking.