Weighing method and account scaling metod of contents of ash in fruit wines are compared in this work. The first method is weight and the second relies on designation amount of chemical elements in wine: potassium, sodium, calcium, magnesium, phosphorus and next enumeration of contents of ash according to formula processed by German scientists. Object of research were: apple wines, chokeberry wines, apple-chokeberry (70:30) wines and chokeberry-apple wines (70:30). Differences in wines amongst computational and weight designated ash amount from 3,8% to 12%. Contents of ash received in wines fulfill the demands of granted norms.