Enología

Enología is the science and study of wine and winemaking, including the production, stabilization, aging, packaging, chemical composition, sensory properties, and quality control. It combines chemistry, microbiology, physics, and sensory science to understand how grapes become wine and why wines differ.

The field overlaps with viticultura (grape growing) but focuses on the transformation of grapes into wine and its post-fermentation handling. Practitioners, often called enólogos, may work in wineries, laboratories, or research institutions, performing winemaking decisions, analysis, and quality assurance.

Core processes include grape selection and maturation, alcoholic fermentation by yeasts converting sugars to ethanol and carbon dioxide, and malolactic fermentation that softens acids. Post-fermentation steps involve stabilization, clarification, filtration, aging, and bottling. Sensory evaluation and chemical analysis guide decisions.

Analytical methods measure alcohol content, acidity, phenolics, sugars, and volatile compounds. Common fault detection includes cork taint, oxidative aromas, and microbial spoilage. Experimental enology investigates yeast strains, fermentation parameters, and aging regimes to improve consistency and style.

Global practice is shaped by regulation, appellation systems, and consumer demand for quality and provenance. Enología has evolved into an interdisciplinary profession and academic discipline, with degree programs, professional certifications, and ongoing research into sustainability, fermentation technology, and wine sustainability.