The results of experiences carryed out at the "Istituto di Industrie Agrarie" of the University of Bologna in the last five years, applying the techniques of vinification by carbonic maceration (CM) and by heat treatment of the crushed in the production of Emilia-Romagna wines, are reported. In particular, the evolution of the main organic constituents during anaerobic conditioning of grapes, the possibility of applying the CM to Sangiovese, Merlot and Canina grapes, the different variations of the CM technique, that is, CM followed by information with skins, the rifermentation of wines produced by traditional method with 10-20% of grape juice obtained by CM, the influence of CM on aging of barbera wine, some laboratory tests to explain the mechanism that regulate same interaction phenomena during the "intracellular fermentation", are discussed. The results of technique of heat treatment of the crushed, in the vinification of Sangiovese grapes, in a pilot plant, are exposed. Finally, the effects of some parameters (treatment of the crushed integral or partially dripped, heating temperature, rest time, sulphur dioxide employ, etc.) on the chemical characteristics and on the organoleptic quality, are estimated.