This paper presents a study about the possibilities for reducing of iron content from some types of red wine (Burgundy, Pinot Noir, Merlot), because an iron content range between 12-25 mg/l could be the cause of some physics-chemical deficiencies. In this situation the reducing of iron content from wine by different treatments (by addition of K4[Fe(CN)6], bran addition and phytin addition) is needed. The iron content from obtained wine was different reducing in accord with the used treatment. The toxic treatment with K4[Fe(CN)6] could be successfully replaced with phytin treatment.
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