Enology

Enology, also spelled oenology, is the science and study of wine and winemaking. It covers the production, chemistry, microbiology, and sensory evaluation of wine from grape to bottle. Enology encompasses the selection of grape varieties, fermentation technology, maturation, stabilization, filtration, and packaging, as well as the analysis of wine composition and quality control. Practitioners, often called enologists or winemakers, work in wineries, research institutes, and the beverage industry to monitor fermentations, manage yeast and bacteria, prevent faults, and ensure compliance with legal standards.

Relationship to viticulture: Enology is complementary to viticulture (grape growing); together they form the broader field of wine science. While viticulture focuses on grape cultivation and harvest decisions, enology focuses on the transformation of grapes into wine and the factors that influence aroma, flavor, texture, stability, and aging potential.

Key topics: fermentation science including yeast metabolism and malolactic fermentation; chemistry of acids, sugars, alcohol, phenolics, and aroma compounds; microbiology of wine microbes; sensory analysis and wine judging; stability and aging, including filtration, fining, and sulfur dioxide management; quality control, defect diagnosis (oxidation, reduction, volatile acidity), and compliance with labeling and safety regulations.

History and scope: The term derives from oinos (wine) and logos (study). Modern enology emerged with advances in microbiology and chemistry in the 19th and 20th centuries and remains essential to commercial wine production and research.