The blackberry has attracted great attention the current world market. This has been mainly attributed to the presence of bioactive compounds such as phenolic compounds which act as potent antioxidants. However, it is observed that this fruit has a limited life after harvest mainly due to their fragility and severe weight loss after harvest. Several alternatives are being established to reduce the losses of these fruits. Among these stands out the use of low temperature and modified atmosphere packaging. Alternatively to these techniques is used to process the fruit. In this context the present study aims to evaluate the chemical and physical characteristics, chemical and biochemical Tupy blackberries grow stored different atmospheres and storage at different temperatures and also compare the features and functional chromatic brew with traditional cranberry wines produced the South of Minas Gerais. Upon analysis, it was found that the polyethylene packaging with cover of the same polymer was the most efficient maintaining the quality of the fruit, and the recommended storage temperature was 0 ° C for 12 days. The blackberry wine is a alternative used the processing of fruit in natura, and this presented interesting results regarding the content of total phenolic compounds and sequestration percentage of free radical.