In order to prevent deterioration of the formation of defects of wine is very important hygiene throughout the production process, especially in small basements, because the most common cause of disease and defect wine unfair treatment of vessels and equipment with which the must and wine come into contact. Acetic and other bacteria proliferate on unclean surfaces and can enter the wine. The area, courts and facilities in the basement must be perfectly clean. During the vinification and aging of wine production process must be strictly controlled, with wine and cider infection must be properly treated because it is easier to prevent disease or defect wine but is treated. Diseases wine changes - spoilage of wine caused by microorganisms. During the decay comes to degradation of certain components of wine (alcohol, glycerin, acid, ...) and there are new ingredients that have a negative impact on wine quality. In addition to chemical changes and comes to sensory changes that adversely affect the quality of wine. Also significant measures later in preserving wine has a flow and quality fermentation. In particular, care should be taken not to come to a halt fermentation because then occurring microorganisms that adversely affect the course of fermentation and the most common cause disease Wine. Diseases of grape play a significant role in the quality of the future wine. If the grapes are infected with gray mold or powdery mildew, then we must see more to change the color, the smell of mildew will also later those changes have a big impact on the organoleptic characteristics of the future wine. Such wines are subject to deterioration and not for long term storage.