1 - Introduction -- Grapevine and wine origins -- Commercial importance of grapes and wine -- Wine classification -- Still table wines -- Sparkling wines -- Fortified wines (dessert and appetizer wines) -- Wine quality -- Health-related aspects of wine consumption -- References -- Suggested readings -- 2 - Grape species and varieties -- Introduction -- The genus Vitis -- Geographic origin and distribution of Vitis and Vitis vinifera -- Domestication of Vitis vinifera -- Cultivar origins -- Recorded cultivar development -- Grapevine improvement -- Standard breeding techniques -- Modern approaches to vine improvement -- Clonal selection -- Somaclonal selection and mutation -- Grapevine cultivars -- Vitis vinifera cultivars -- Red cultivars -- White cultivars -- Interspecies hybrids -- American cultivars and their hybrids -- French-American hybrids (direct producers) -- References -- Suggested reading -- 3 - Grapevine structure and function -- Structure and function -- The root system -- The young root -- Mycorrhizal and endophytic associations -- Secondary tissue development -- Root-system development -- The shoot system -- Buds -- Shoots and shoot growth -- Tissue development -- Tendrils -- Leaves -- Photosynthesis and other light-activated processes -- Transpiration and stomatal function -- Reproductive structure and development -- Inflorescence (flower cluster) -- Induction -- Inflorescence morphology and development -- Flower development -- Timing and duration of flowering -- Pollination and fertilization -- Flower type and genetic control -- Berry growth and development -- Berry structure -- Seed morphology -- Chemical changes during berry maturation -- Growth regulators.

Water uptake -- Sugars -- Acids -- Potassium and other minerals -- Phenolics -- Pectins -- Lipids -- Nitrogen-containing compounds -- Aromatic compounds -- Cultural and climatic influences on berry maturation -- Yield -- Sunlight -- Temperature -- Inorganic nutrients -- Water -- References -- Suggested reading -- 4 - Vineyard practice -- Vine cycle and vineyard activity -- Management of vine growth -- Yield/quality ratio -- Physiological effects of pruning -- Pruning options -- Pruning level and timing -- Bearing-wood selection -- Pruning procedures -- Training options and systems -- Bearing-wood origin -- Bearing-wood length -- Shoot positioning -- Canopy division -- Canopy height -- Trunk number -- Planting density and row spacing -- Row orientation -- Canopy management and training system development -- Choice of training system -- Selected training systems -- Vertical shoot positioning -- Scott Henry and Smart-Dyson systems -- Geneva double curtain -- Lyre or U system -- Ruakura twin two tier -- Minimal pruning -- Ancient Roman example -- Vigor regulation (devigoration) -- Rootstocks -- Vine propagation and grafting -- Multiplication procedures -- Grafting -- Soil preparation -- Vineyard planting and establishment -- Irrigation -- Assessing timing and need of irrigation -- Water quality and salinity -- Types of irrigation -- Fertilization -- Factors affecting nutrient supply and acquisition -- Assessment of nutrient need -- Nutrient requirements -- Nitrogen -- Phosphorus -- Potassium -- Calcium -- Magnesium -- Sulfur -- Zinc -- Manganese -- Iron -- Boron -- Copper -- Molybdenum -- Chlorine -- Organic fertilizers -- Farm manure -- Green manures -- Compost -- Biochar -- Organic viticulture -- Disease, pest, and weed management -- Pathogen control -- Chemical methods -- Biological control -- Environmental modification -- Genetic control.

Eradication and sanitation -- Quarantine -- Consequences of pathogenesis for fruit quality -- Fungal diseases -- Botrytis bunch rot -- Powdery mildew (oidium) -- Downy mildew (oidium) -- Black rot of grapes -- Eutypa dieback and other related syndromes -- Esca, black measles, Petri, and black foot diseases -- Ochratoxin-producing aspergilli -- Bacterial diseases -- Crown gall -- Pierce's disease -- Yellows diseases -- Viruses, virus-like, and viroid diseases -- Fanleaf degeneration -- Leafroll -- Yellow speckle -- Nematode pathogens -- Root-knot nematodes -- Dagger nematodes -- Insect and mite pests -- Phylloxera -- Leafhoppers (sharpshooters) -- Tortricid and other moths -- Mealybugs -- Mites -- Mammalian and bird damage -- Physiological disorders -- Air pollution -- Ozone -- Hydrogen fluoride -- Elemental contaminants -- Chemical spray phytotoxicity -- Weed control -- Tillage -- Herbicides -- Mulches -- Cover crops -- Biological control -- Harvesting -- Criteria for harvest timing -- Sampling -- Harvest mechanisms -- Manual harvesting -- Mechanical harvesters -- Pivotal strikers -- Trunk shakers (pulsators) -- Striker-shaker combinations -- Horizontal impactor -- Robotic harvesters -- Factors affecting harvester efficiency -- Relative merits of mechanical harvesting -- Measurement of vineyard variability -- References -- Suggested reading -- 5 - Site selection and climate -- Soil influences -- Geologic origin -- Texture -- Structure -- Drainage and water availability -- Soil depth -- Soil fauna and flora -- Nutrient content and pH -- Color -- Organic content -- Topographic influences -- Solar exposure -- Wind direction -- Frost and winter protection -- Altitude -- Drainage -- Atmospheric influences -- Minimum climatic requirements -- Temperature -- Chilling and frost injury -- Minimizing frost and winter damage -- Solar radiation.

Physiological effects -- Wind -- Water -- Climate change -- References -- Suggested reading -- 6 - Chemical constituents of grapes and wine -- Introduction -- Overview of chemical functional groups -- Chemical constituents -- Water -- Sugars -- Pectins, gums, and related polysaccharides -- Alcohols -- Ethanol -- Methanol -- Higher (fusel) alcohols -- Other alcohols -- Diols, polyols, and sugar alcohols -- Acids -- Acetic acid -- Malic acid -- Lactic acid -- Succinic acid -- Tartaric acid -- Phenolics and related phenyl derivatives -- Chemical groups of phenolics -- Color-red wines -- Color-white wines -- Taste and mouthfeel -- Odor -- Oxidant and antioxidant action -- Antimicrobial action -- Clarification -- Aldehydes and ketones -- Aldehydes -- Ketones -- Acetals -- Esters -- Chemical nature -- Origin -- Lactones and other oxygen heterocycles -- Terpenes and their oxygenated derivatives -- Nitrogen-containing compounds -- Amides -- Amino acids -- Other compounds -- Sulfur-containing compounds -- Hydrocarbons and derivatives -- Macromolecules and growth factors -- Carbohydrates -- Lipids -- Proteins -- Nucleic acids -- Vitamins -- Dissolved gases -- Carbon dioxide -- Oxygen -- Sulfur dioxide -- Minerals -- Chemical nature of varietal aromas -- Appendix 6.1 -- Appendix 6.2 -- Appendix 6.3 -- References -- Suggested reading -- 7 - Fermentation -- Wine production -- Prefermentation practices -- Sorting -- Prefermentative drying -- Quality assessment -- Stemming and crushing -- Stemming -- Crushing -- Cryoextraction and supraextraction -- Maceration (skin contact) -- White wines -- Rosé wines -- Red wines -- Dejuicing -- Pressing -- Vertical (basket) presses -- Horizontal (moving head) presses -- Pneumatic (tank, bladder, or membrane) presses -- Continuous screw press -- Must clarification -- Adjustments to juice and must -- Acidity and pH.

Sugar content and alcohol potential -- Reducing alcohol content -- Color enhancement -- Enzyme addition -- Other adjustments -- Blending -- Decoloration and reducing browning potential -- Addition of sulfur dioxide -- Alcoholic fermentation -- Fermentors -- Batch-type fermentors -- Continuous fermentation and related procedures -- Fermentor size -- Fermentation -- Biochemistry of alcoholic fermentation -- Energy balance and the synthesis of metabolic intermediates -- Influence on grape constituents -- Yeasts -- Classification and life cycle -- Yeast identification -- Yeast evolution and grape flora -- Succession during fermentation -- Must inoculation -- Spontaneous versus induced fermentation -- Yeast breeding -- Genetic modification -- Environmental factors affecting fermentation -- Carbon and energy sources -- Alcohols -- Nitrogenous compounds -- Lipids -- Phenols -- Sulfur dioxide -- Oxygen and aeration -- Carbon dioxide and pressure -- pH -- Vitamins -- Inorganic elements -- Temperature -- Pesticide residues -- Stuck and sluggish fermentation -- Malolactic fermentation -- Lactic acid bacteria -- Effects of malolactic fermentation -- Acidity -- Microbial stability -- Flavor modification -- Amine production -- Origin and growth of lactic acid bacteria -- Factors affecting malolactic fermentation -- Physicochemical factors -- pH -- Temperature -- Cellar practices -- Chemical factors -- Carbohydrates and polyols -- Organic acids -- Nitrogen-containing compounds -- Ethanol -- Other organic compounds -- Fermentors -- Gases -- Pesticides -- Biological factors -- Yeast interactions -- Bacterial interactions -- Viral interactions -- Control -- Inoculation -- Inhibition -- Appendix 7.1 -- Appendix 7.2 -- References -- Suggested reading -- 8 - Postfermentation treatments and related topics -- Wine adjustments -- Acidity and pH adjustment -- Deacidification -- Precipitation.