"Wine Microbiology" is a comprehensive textbook that addresses the role of microorganisms in wine production. The second edition, published in 2010, builds on the findings of the first edition from 1997 and offers an in-depth analysis of the interactions between various microbes and their impact on wine quality. The book covers practical issues such as the characterization and counting of yeasts, bacteria, and molds found in wine and juice environments. Additionally, modern molecular methods for solving processing problems and innovative applications of non-Saccharomyces yeast starter cultures are discussed. This work is of great value to both professionals and students in the fields of oenology and viticulture.