The art of turning grapes into wine is generally accompanied by a certain amount of science, and when it comes to methods of fining (to prevent potential hazes in the wine or soften the tannins) or the use of anti-oxidants such as sulphur dioxide, for example, these practices are carefully regulated. However, the regulations are not the same in every part of the winemaking world.
So for anyone currently studying, or interested in, such matters, there's a handy comparative table put together by the OIV (Organisation Internationale de la Vigne et du Vin, or International Organisation of Vine and Wine), and unlike many of these resources, it is pretty up to date (Jan 2007). You can find the link to it here but in case it gets moved around on their website, just search for 'oenological practices'. Happy reading!