If the production of repeatable results is a cornerstone of every science, this cannot be applied in the case of wines, because the conditions of their creation are never the same.

Winemaking always requires the experience of the oenologist, who will assess the probabilities that cannot be precisely identified by the study of biochemical phenomena. That is why winemaking is both an art and a science.

Despite our scientific knowledge and our experience, in front of a fermentation tank we are unable to grasp all the factors that play a role in winemaking. That is why oenology is not a science of mathematical probabilities and forecasting.

(. . .) [Excerpt from the text on the back cover of the edition]