This book, which is not written for a specific country, does not take into account the various wine laws. When discussing the addition of sugar, alcohol, acidity, etc. to wine or fining processes, such as the Möslinger method, which has only been officially permitted in Germany and Austria so far, but is practiced quietly in other countries and prohibited in others, the reader must ensure beforehand that such practices are allowed under 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 operations for white wine and red wine production, as well as many other topics. This special and richly illustrated work offers extensive insights into wine production.