Oenology, the art of wine production, is particularly attractive and popular in our times, as evidenced by the great interest in wine tasting, wine varieties, and more technical issues such as winemaking methods. Specifically, the staff and employees in wineries are constantly trained in the new applied technology of the sector.

In its second updated edition, the eponymous book 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 section provides information on racking and clarification processes, turbidity phenomena, diseases, stabilization and aging methods, 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.

"Oenology" 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 the wine that gladdens the heart, starting from... the pages of Oenology.