The book summarizes the results of many years of research by VNIIViV "Magarach" on the creation of a new wine technology, carried out with the participation and guidance of the author. It systematizes the large factual material accumulated in recent years in the field of chemistry, biochemistry and technology of grape wines, as well as the modern instrumentation of their production processes, describes the modern technology for the production of table dry, semi-dry and semi-sweet, strong and dessert wines.