I am wondering if you can share some practical techniques to improve or enhance the texture of whites and red wines. If possible, could you give me some ideas from fermentation through bottling?
Texture enhancement is covered in great length in the book. The principle tools are skilled use of oxygen and lees, either your own or commercial products. Blending for balance can also reduce astringency, such as in the case of alcohol sweet spots.
In most red varieties, the key to good structure is reactive color in the form of unpolymerized monomers. (Pinot Noir is a poorly understood exception.)
The details are complex, with the timing being quite critical. For example, early lees stirring is destructive to color and therefore to texture. Oxygen is particularly tricky with whites.