The result is that winemakers today have a tremendous amount of control over the quality and character of their beverage. They no longer rely on wild yeasts and the element of chance to produce great wine -- the process can be controlled, can take place almost anywhere and can yield very good results. Summary

The basic winemaking process has changed little over the centuries, but modern equipment has allowed winemakers to improve the quality and consistency of their output. Some parts of the process still rely on fairly simple mechanical devices (stemmers, filters) but other innovations rely on our dramatically improved understanding of the fermentation process. Retractable agitators, coolant-filled jackets on fermentation vessels and in-tank thermometers allow winemakers to control all of the variables that make their yeast happy, reducing the output of undesirable characteristics in the wine. The result is a better, far more consistent product than winemakers...

(2010). Retrieved April 13, 2010 from http://www.australianwinemakers.com.au/
LaMar, J. (2006). Winemaking…nurturing the natural process. Professional Friends of Wine. Retrieved April 13, 2010 from http://www.winepros.org/wine101/enology.htm

Peynaud, E. (tr. Spencer, A.) (1984). Knowing and Making Wine. John Wiley & Sons.

Sanz, R., Galceran, M. & Puignou, L. (2003). Field-flow fractionation as analytical technique for the characterization of dry yeast: Correlation with wine fermentation activity. Biotechnology Process. Vol. 19 (6) 1786-1791.

Zeppa, G. (2009). The science and technology of winemaking. Dairy Science and Food Technology. Retrieved April 13, 2010 from http://www.dairyscience.info/science-and-technology-of-wine/124-the-science-and-technology-of-wine-making.html?start=2