In various countries, it was studied the influence of herbicides upon must and wine qualitative features, concerting the sugar content, acidity, C vitamins and atrazin and simazin residues. In 1960 at Blaj and Valea Calugareasca Wine Research Stations, the simazin and atrazin herbicides applied in doses of 5 kg/ha have increased the sugar content and acidity. The same herbicides based on simazin have been studied in 1967-1969 at the Chisinau Wine Research Institute. The untreated control has registered 16,6% sugar content, while the simazin treated one the sugar content was 18,7%, the results being obviously superior. On the other hand, the acidity results were practically equal. Relevant results were obtained in 1970-1974 at Stefanesti – Arges Wine Research Station. Applying simazin and atrazin in doses of 3-4 and 5 kg/ha the sugar content in must was 149 g/liter, and at the untreated control it was 148 g/liter. The residual content of simazin and atrazin was 0,03 – 0,04 ppm, much beyond the limit admitted by European and USA authorities. The most recent data from 1993-1995 from Dabuleni Wine Research Station, reveled he fact that atrazin and simazin did not influence negatively the sugar content and acidity. Based on the respective data it may be asserted that herbicides did not influence negatively the must, respectively the wine qualitative features.