PREFACES

his book is the fruit of a two-fold experience. Through his professionnal work with a large winemaking enterprise where he has been cellar director for a number of years, the author has been confronted with all the problems associated with wine filtration. He decided to share his experiences, with his colleagues, for he is also a freelance teacher, elaborating courses for practitioners as well as students of oenology .
This experience in both practice and teaching, makes Bernard GAUTIER a master of his subject evident in the reading of this book, on one hand by the concern he has for precise technical information and on the other by the clarity with which he expresses facts.
In assuring wine limpidity and brilliance, (important factors in wine quality which influence first appreciation of the product by consumers), this book will be of great assistance to all those responsible for the preparation of one for commerce, and there is no doubt it will have great success amongst practitioners. Teachers will find within his page the fruits of practical experienced, and illustrated examples of theoritical data.
We trust that publication of « Practical Aspects of Wine Filtration » by Bernard GAUTIER will be followed by other works of its type. Oenolgy can only benefit as a result.

ithin wine production enterprises, there is an insufficiently recognised problem - that of giving professionals at all levels access to the very latest and most efficient professional practices. These practices should evolve at the same rate as scientific and technical discovery, together with that of the tastes of consumers, and legal regulation. The time is past when the apprentice, guided by the master artisan, could master his craft completely and definitely.
This was evidently an essential, if not sole focus of legislator when « Continuing Professional Training » was created and set up.
The popular collection « Avenir Œnologie » seeks to respond to a need in offering, in the form of a valuable and precise text, a prodigious amount of accessible and practical information.
The first work in this collection, from our colleague GAUTIER - a recognised practician and master of teaching practice - fills this role. It will be successful, for it is concerned with one of the most often requested subjects within ANETΠcourses.
In due course other titles will appear to complete this new series, but this initiative, from a recognised practitian, makes for a better dissemination of œnological knowledge, and gives us great pleasure indeed.