The safe - food and olfacto-gustative valences, emphasized by the red wines, constituted justified reasons so that these produces to be more and more solicited by a considerable number of consumers spreaded almost in all geographical regions of the globe. The quality of red wines and their pozitive evolution during the years depend, in a decisive measure, on the quality of the raw material and on the way of proceeding the fermentation-maceration process. Regarding this last aspect it comes out that the involving of the selected yeasts, the pectolitic enzymes and of some fermentation activators, are factors with a defining influence concerning the red wines biotechnology.
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