From oenology to viticulture

Today, the wine industry is organised by first defining the demand for wines and then by choosing practices adapted to the potential of the terroir. It has to deal with the profound changes in markets and consumer expectations, and the challenges of climate change. This new, expanded and updated edition covers all the stages from the environment of the vine to the production of the wine, to its tasting and its effects on health: climats, soils, terroirs, grape varieties, vine health, cultivation methods, pruning, sustainable viticulture, appellations, vinification, wine composition, technical innovations, organoleptic qualities, Research on polyphenols and flavourings, sensory tasting. This illustrated book reconciles scientific explanations of processes and the pedagogy of know-how thanks to the experience of the authors. It is aimed at any reader interested in the world of wine, whether they are a winegrower, oenologist, an enlightened consumer or a student.