This book, which is not written for a specific country, does not take into account the various wine laws. When this book discusses the addition of sugar, alcohol, acid, etc. to wine or fining methods, such as the Möslinger method, which is officially allowed only in Germany and Austria but is quietly practiced in other countries and prohibited in others, the reader must ensure beforehand that these practices are also permitted by the laws of their country if they wish to carry them out. This work comprehensively describes the production of wines. Otto Hofbauer additionally explains the different cellar rooms, the main components in must and wine, the various cellar work for white wines and red wine production, as well as many other topics.