From oenology to viticulture

Today, the wine industry is organized by first defining the demand for wines then choosing practices adapted to the potential of the terroir. It must face the profound evolution of markets and consumer expectations, and the challenges of climate change.

This new expanded and updated edition covers all the stages ranging from the environment of the vine to the production of the wine, up to its tasting and its effects on health: climates, soils, terroirs, grape varieties, health of the vine, cultivation methods, pruning, sustainable viticulture, appellations, winemaking, wine composition, technical innovations, organoleptic qualities, research on polyphenols and aromas, sensory tasting.

This illustrated book combines scientific explanations of processes and the teaching of know-how thanks to the experience of the authors. It is aimed at any reader interested in the world of wine, whether winegrower, oenologist, informed consumer or student.

New generations of grape varieties (e.g. Marselan and future resistant Marselan), pest-resistant and qualitative grape varieties, sustainable viticulture and associated charters (GiESCO), adaptation to climate change, irrigation, new cultivation systems, technological innovations in viticulture and oenology, membranes , diversity of wine categories (natural, organic, orange, alcohol-free wine, etc.), oenological inputs and ongoing debates, sensory analysis methodology, wine consumption and health. Updating encrypted data, and latest INAO cards (IGP, AOP).