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First paragraph: The flow chart of the technological cycle of winemaking is shown in Fig. 5.1. Some operations of this cycle shared, in principle, by different products were unified to simplify the scheme and to emphasize the effluent flows at the different stages better [19, 20, 21]. The following processing stages in particular are pointed out: Discharge Preparation of the must (crushing with or without grape stalk, possible separation of the must from the solids for off-skins fermentation, fermentation of the must in the tumultuous stage, settling and separation of the yeast biomass: lees from fermentation, and pomace, in the case of the fermentation with maceration, to be exhausted by straining and/or pressing); Stabilization (spontaneous or caused by refrigeration and with fining treatments; settling of tartrates and colloidal substances); Conditioning (filtration treatment, bottling:washing of containers, corking, labeling and capsuling, possible thermal treatment of wine at the filling stage, use of SO2 as antiseptic).