Designed as a textbook and reference book, this book aims to serve both practitioners and wine enthusiasts as a comprehensive guide to cellar management. The current edition has been revised and redesigned in many areas. New oenological techniques are addressed, as well as contemporary processing methods. The latest findings have also been incorporated into all other aspects of wine treatment, aging, and bottling. The section on microbiological and wine chemical fundamentals has been expanded. The new legal regulations have been integrated, and a chapter is dedicated to the principles of operational hygiene and control (HACCP).