This book shows a multidisciplinary approach on many current and essential topics of vine and wine biotechnology in its 21 chapters. Authors are experts in their respective research fields at international level and work in research centers or universities from 13 wine-producing countries. The topics in the chapters describe the innovative technologies or processes in wine production, but in an manner easily understood by the non scientist. Grape production and wine industry are evolving to improve sensory quality, in a safe, sustainable, and eco-friendly way. Innovations in cultivar selection or vine plant biotechnology are directed to improve grape sensory quality and at the same time to obtain cultivars with improved resistance to diseases and pests and to adapt to environmental conditions as a way to reduce the use of chemical pesticides. Wine biotechnology is focused on the improvement of both alcoholic and malolactic fermentations, as well as the microorganisms respectively involved in them—yeasts and malolactic bacteria. The goal is on the improvement of sensory quality trying to adapt fermentative quality to the specific aromatic and flavor profile of each variety and region. Also it is essential to improve wine safety in order to provide consumers with healthy wines. Reduction of alcohol content in beverages is another major concern in the framework of making wines. Moreover, this can be essential in a scenario of increasing global climatic changes, which caused higher contents of sugar in grapes, resulting in the increase of alcohol content. The use of non-Saccharomyces yeasts is also a current trend to improve wine quality at sensory and technological level. Moreover aging of wine is the traditional way of polishing its structure to increase its complexity and roundness. Wine aging in barrel is an emerging technique to modulate wine sensory profile.