Weather conditions of the Mari El Republic do not always allow obtaining spring wheat grain with high technological properties. In this regard, one of the directions of using grain with low technological properties is the use of germinated grain by vacuum drying in bakery. For this technology, it is important that the microbiological indicators do not exceed the values allowed by the standards, since germination leads to the appearance of various molds on the surface of the germinated grain, and therefore leads to spoilage of the finished product. In this case the weather conditions in which the grain for germination was obtained are very important. Purpose. To study the influence of weather conditions on the quality of spring wheat used in vacuum drying technology of germinated grain. Materials and methods. The influence of weather conditions on the quality of spring wheat used in the technology for obtaining dry germinated grains of vacuum drying was carried out at the Experimental Field of the Mari State University in 2016, 2017. Spring wheat cultivation technology was generally accepted for the zone. The predecessor was is winter rye, the wheat variety used was is Lada. Germination determination was carried out according to GOST 12083–84 “Seeds of agricultural crops. Germination determination methods”. Infection with phytopathogens was determined according to GOST 12044–93 “Seeds of agricultural crops. Methods for determining disease infection”. Results, discussion. Comparative studies of grain samples in 2016 and 2017 were carried out, germination and infection of seeds with pathogens were determined. If the germination rate did not differ significantly over the years, then the infection with various types of pathogens in 2017 compared to 2016 increased by 1.5–5 times. This significantly influenced the quality of the germinated grain and made it impossibile to use it in the technology of dry germinated grain of vacuum drying. Conclusion. The weather conditions in which wheat is grown significantly affect the quality of the grain and its contamination with pathogenic organisms. High humidity causes a significant increase in pathogenic microflora and the impossibility of further use of germinated grains in vacuum drying technology.