It is tempting to see scientific winemaking today as being in a position similar to that of modern medicine: the prisoner of its own high-tech success, placed in a situation in which there are small increments of progress. In the case of winemaking, not all of this progress improves the wine or increases the drinker's pleasure. In the recent edition of his Wine Buyers Guide, Robert Parker scolds oenologists because they “rate security and stability over the consumer's goal of finding joy in wine”. It is not a bad thing that gurus of the oenophilic scene like Kermit Lynch, Robert Parker, and Matt Kramer denounce the abuse of high-tech winemaking aimed more at extending the shelf life of the product rather than at the gustatory qualities preferred by consumers, or at least by Lynch and Parker and their numerous followers. Still, it is highly unlikely that scientific viticulture and oenology are going to fade away any time soon, and much of the research has had a good effect on winemaking. Whether the results deserve praise or condemnation, it is a good idea to know what exactly we are talking about when we refer to oenological research. This final chapter will indicate its main directions.