It is known that in reality natural dyes have been replaced by synthetic dyes. These are usually noted for their ability to color, uniformity, low cost, the most used in the food industry are the azo, triphenylmethane and coal tar. Researchers have shown that many of these components have chronic-type toxic activity, allergic and asthmatic reactions, blood disorders, anemia, and hemolysis with pallor: tachycardia, vertigo, and asthenia. In the project carried out, 21 samples of bottled wines from the different Cascas wineries were worked on. Three methods were carried out: aratta posetto, diazotation of the aniline and spectrophotometry; in the first method mentioned, 1 sample (+) was obtained for artificial dyes, in the second method an opalescent yellow precipitate was obtained, therefore again (+) was determined for dyes, finally the method was carried out by spectrophotometry to iden...