Viticulture is the scientific cultivation of grapevines, focusing on optimal growth conditions such as climate, soil composition and vineyard management practices. Winemaking or vinification, involves the transformation of grapes into wine through a series of controlled processes. Key stages include grape harvesting, crushing to extract juice, fermentation facilitated by yeast to convert sugars into alcohol, maturation in barrels or tanks to enhance flavour complexity and bottling for distribution and consumption. Microorganisms, especially yeast, are important in winemaking. Yeast converts grape sugars into alcohol during fermentation, shaping the wine's flavour and alcohol content. Other microorganisms can affect wine quality too, sometimes causing spoilage if not managed properly. Understanding and controlling these tiny organisms is essential for producing high-quality wine. This book unravels the recent studies in the field of viticulture and winemaking. The aim of this book is to present researches that have transformed this discipline and aided its advancement. It is meant for students who are looking for an elaborate reference text on viticulture and winemaking.