This study surveyed the impact of controlled and uncontrolled (spontaneous) fermentation on the share of biologically active components of organic blackberry wine. The study was conducted on samples of organic blackberry wine produced on small family farms. The tested samples were divided into two groups according to the applied production technology: samples produced by a process of controlled fermentation (controlled cooling tank, addition of selected yeasts and controlled use of permitted oenological preparations with regard to the Regulations on processing of organic products), and samples that are produced with uncontrolled fermentation (spontaneous fermentation tank without cooling). Concentration of total polyphenols in the studied samples was determined using Folin-Ciocalteu's spectrophotometric method, while determination of total anthocyanins was determined by pH-differential method. Pycnometric method was used for determination of relative density and alcoholic strength. Reducing sugars were determined by volumetric method of Luff-Schoorl's, and total acidity by potentiometric method. The obtained results have shown that the controlled fermentation process results in a higher blackberry wine quality, in terms of concentration of biologically active components of wine and other relevant physico-chemical properties that define the quality of blackberry wine. The results obtained by budget refrigeration system, constructed as a simulation process using Microsoft Excel ®, present a review of relevant process parameters during controlled fermentation of organic blackberry wine, as well as parameters important when designing storage tanks of different working volumes.