Sour fermented fish has been considered as one of the Mekong delta?s specialities due to the main characteristics of satisfactory taste and soft bone making the feeling of boneless fish when eating. In order to keep this know-how, the research aimed at studying the effect of wine, salt and sugar on the lactic acid fermentation process and quality of the product. The mixing, which was carried out before fermentation, was conducted with salt concentrations of 8, 10, 12% (w/w salt/fish); ethanol concentrations of 0, 3, 6, 9% (w/w wine/fish) and sugar concentrations of 13 and 15% (w/w sugar/fish). The data collected included content of lactic acid, bacteria counts and sensory values of sour fermented fish. As results, the growth of lactic acid bacteria (LAB) was affected by wine and salt concentrations. LAB played an important role in the fermentation process and significantly formulated the bone softness and fish texture. Ethanol concentrations of 0-3% and salt concentrations of 8-10% were appropriate parameters for LAB activity. Using sensory evaluation method, it was indicated that the mixture of 0-3% ethanol, 8-10% of salt and 13-15% of sugar produced the best sensory quality referring to taste, flavor and texture of fish, especially created bone softness of the finished product.