Treatise on oenology

For over sixty years, the "Enology Treaty" has been compiling the enological knowledge that forms the basis of the daily work of vine and wine professionals. The work and its approach continue to reflect a desire for innovation, focusing on well-established processes whose best conditions of use are well known, rather than simply different practices that do not represent significant progress in the field of oenology. This edition, initiated by the historical authors, has been subsequently updated and improved in both substance and complementary topics by a team of experts coordinated by Bernard Donèche and Philippe Darriet, director of the oenology research unit (ISVV) at the University of Bordeaux Segalen. In particular, work has been done on aspects dealing with the metabolism and development conditions of enological microorganisms of interest (yeasts, lactic bacteria), the use of sulfur dioxide and secondary products, grape composition and maturation, and the processing stages in different winemaking methods.