De l'œnologie à la viticulture
Preface by Philippe Mauguin, président-directeur général de l’Institut national de la recherche agronomique
An abundantly illustrated book giving a complete overview on viticulture and wine: vine growing conditions, wine compounds and microbiology, oenological techniques, processing and packaging, the wine industry in France. The wine tasting and its sensory analysis, the other consumed products of the vine. It focuses on products of excellence (champagne, cognac), wine in the kitchen, wine producing countries and the consumption of wine in the world and in France, the health benefits of wine.
Today, the vitivinicole sector is organized by defining first the demand for wines and then choosing practices adapted to the potential of the terroir. It has to face the profound changes in markets and consumer expectations, and the challenges of climate change.
This booklet covers all the stages ranging from the environment of the vineyard to the elaboration of the wine, until its tasting and its effects on health: climates, soils, terroirs, grape varieties, vine health, methods of culture, sizes, sustainable viticulture, appellations, vinification, wine composition, technical innovations, organoleptic qualities, research on polyphenols and aromas, sensory tasting ...
This book, largely illustrated, reconciles the scientific explanations of the processes and the pedagogy of the know-how thanks to the experience of the authors. It is aimed at any reader interested in the world of wine, be it winemaker, oenologist, enlightened consumer or student.
More information about the book and its authors can be found at