The problem of food security is a relatively new concept, which was developed in the early 70th of the 20th century and involves its definition, which refers to the quality of food, including wine. The hygienic quality (or sanitary) is given by the fact that a aliment should not be harmful, as result it should be away from chemical and bacteriological toxicity (without any dangerous microorganisms). Selection, scientifi c and experimental argumentation of yeast strains for the production of natural white table wines and sparkling wines with high hygienic properties will lead to elaboration of technological regimes with their sudsequent implementation in winemaking industry for the production of high quality wines, which will contribute to demand growth.