One change that stands out to me is the fermentation temperature.
There is no longer the 10 degree fermenting range. Now it is between 22-24 Celsius (72-75 Farenheit). This is a little warmer than room temperature in most homes. The reasoning? To make the wine making process easier. The slightly warmer temperature will get your fermentation started faster- which will start your out gassing sooner which will make degassing easier.
If you think you might have trouble staying in this temperature range try a Heat Belt. I use the Heat Belt to ensure my fermentation temperatures are correct. To save time I have Stick on Digital Thermometers on all of my primaries and carboys. I can check their temperatures at a glance.
Correct temperature = proper fermentation = peace of mine = great wine.
Bruce, Manager (Wine Sense- Pembina Hwy)