enologie

Enology, or oenology, is the science and study of wine and the winemaking process. It encompasses the transformation of grapes into wine, including fermentation, maturation, stabilization, packaging, and sensory evaluation. Enology differs from viticulture, which focuses on growing grapes; enology concentrates on the wine itself, its chemical composition, physical properties, and quality control.

Key areas within enology include chemistry, microbiology, and biochemistry as they relate to fermentation and wine stability. Topics cover yeast and bacterial activity, malolactic fermentation, phenolic compounds, acidity, aroma compounds, oxidation, filtration, and stabilization methods. Practical aspects involve process control, sanitation, equipment use, temperature management, blending, aging in oak or stainless steel, and storage conditions.

Applications of enology occur in wineries, research laboratories, universities, and industry laboratories. Enologists advise on harvest timing, fermentation management, yeast selection, nutrient addition, blending strategies, and aging regimes. They also conduct quality assurance, wine analysis, and sensory evaluation to ensure consistency and compliance with standards. The field supports product development, authenticity testing, and regulation compliance.

Education and professional context: enology programs train scientists and winemakers in laboratory techniques, winemaking practice, and quality systems. Degrees may be offered at universities or specialized institutions and often lead to careers in production management, winery consultancy, research, or regulatory and sensory analysis. The discipline has a long history tied to improvements in chemistry, microbiology, and technology that enhanced wine safety, reliability, and flavor profile.