Raising vineyards, expansion of the grapevine by Greek colonists and subsequent treatment of the grape, wine becomes an important economic product. The development of trade and learning about new cultures, wine began to produce in all countries of the world. In the area of Croatian viticulture was developed in the coastal part of the country, and later develops on continental. The grapevine is a perennial climbing species that are grown in all areas. As a perennial crop for its successful cultivation requires certain climatic factors. By changing the favorable and unfavorable abiotic factors and biotic factors acting comes to diseases of the vine. Grapevine can be attacked by many diseases that can jeopardize the entire yield. Improper treatment of the grapes, hygienic maintenance of dishes and the cellar, and the action of harmful microorganisms and leads to hurt and weaknesses the wine. The diseases caused by microorganisms, yeasts, bacteria and mold, and infested wine change the taste, smell, color and clarity. The causes of disadvantage are not living organisms, and they are not contagious. Some of the diseases and defects of wine, can only temporarily suppress it, but can not be completely removed. Tainted wine changes the appearance, chemical composition, organoleptic properties and becomes not usable for drinking. Proper processing and care wine, hygiene basements and containers, and regular inspection of the fermentation for the wine, prevents diseases and defects.