Oenologists

Oenology is the science and study of wine production and its phenomena, covering grape growing, fermentation, aging, chemistry, and sensory aspects; an oenologist is a scientist who studies and applies this knowledge to produce and evaluate wine. The term derives from Greek oinos (wine) and logos (study). In some regions the term enology is used.

Core activities include analyzing grape composition, must, and wine; monitoring fermentation with yeast and bacteria; and controlling parameters such as sugars, acids (tartaric, malic, lactic), pH, alcohol content, sulfites, phenolics, and aroma compounds. They manage stabilization, filtration, antimicrobial treatment, and packaging. They study faults and spoilage and work to optimize color, aroma, and texture.

Sensory work and quality involve conducting sensory evaluations, developing flavor profiles, and assisting in blending and product development; overseeing quality control, compliance with safety and labeling standards, and regulatory requirements; and employing statistical methods and HACCP in production.

Education and workplaces: oenologists typically hold degrees in enology/oenology or viticulture and enology, often with backgrounds in chemistry, microbiology, or food science. They work in wineries, laboratories, universities, and government agencies; professional associations include ASEV and national enology societies.

Distinctions and outlook: oenologists are distinct from sommeliers, who specialize in tasting and service; oenologists focus on production, safety, and scientific understanding. The field continues to integrate climate science, sustainability, biotechnology, and advanced analytical methods to improve wine quality and consistency.