Winemaking, the art of wine production, is particularly attractive and popular in our time, as evidenced by the great interest in wine tasting, wine varieties, and more technical issues such as winemaking methods. In particular, the staff and employees at wineries are constantly being educated in the new applied technology of the industry. In its second updated edition, the book with the same name aims to convey exactly what its title says, the "science of wine in practice." It contains updated, practical information that can help on a daily basis those who are professionally involved in winemaking. The first section provides essential information about must and wine, alcoholic fermentation, grape components, acidity, and alcohol content. The second section informs about the types and categories of wines, red and white winemaking, while the third provides information on the processes of racking and clarification, phenomena of cloudiness, diseases, stabilization and aging methods of wine, and bottling. The principles of the HACCP quality assurance system and the necessary measurements-analyses in must and wine are presented. Finally, useful information about ISO 22000, the new international food quality and safety standard, is included. "Winemaking" aspires to be a handy "index" of essential knowledge for professional winemakers, scientists, students, technicians, and wine enthusiasts who want to quickly and responsibly familiarize themselves with the new developments in oenology. Taste the secrets of wine that gladden the heart, starting from... the pages of Winemaking.