Oenology
Oenology (/iːˈnɒlədʒi/), from the Greek oinos (wine) and -logia (study), is the scientific discipline concerned with wine and winemaking. It encompasses the study of grape chemistry, fermentation, maturation, and sensory evaluation, providing the technical foundation for modern wine production.[1]
Background
The formal study of oenology developed in 19th-century France, particularly at institutions such as Bordeaux, in response to the need for systematic understanding of wine faults and the impact of Phylloxera.[2] Oenology is closely linked to Viticulture, the science of grape growing, but focuses on the processes that occur once the grapes are harvested. Together, the two fields form the core of academic wine studies.
Areas of study
Oenology examines the chemical and microbiological transformations that occur during winemaking. Central topics include the composition of grape must, the role of Yeast in alcoholic fermentation, and secondary processes such as malolactic conversion.[3]
Research also covers the influence of oxygen, sulphur dioxide, and other additives, as well as the development of aromatic and flavour compounds. Sensory analysis forms another aspect, aiming to identify desirable attributes and detect faults such as oxidation, volatile acidity, or microbial spoilage.[4]
Maturation and Ageing studies consider the effects of oak, stainless steel, or bottle environment on the structure and stability of wine.[5]
Role in winemaking
Practical application of oenological research underpins modern winemaking. Oenologists work alongside winemakers to monitor fermentation, adjust acidity, manage tannins, and ensure microbiological stability. Their expertise contributes to consistency of style and to innovation, whether through controlled use of cultured yeasts, temperature regulation, or alternative maturation vessels.[6]
Beyond technical management, oenology provides the scientific justification for many traditional practices, bridging empirical knowledge with measurable outcomes.
Education and research
Oenology is taught at specialised institutions worldwide, often in close association with viticultural studies. Leading centres include Bordeaux in France, the University of California, Davis in the United States, and Geisenheim in Germany.[7]
Graduates typically pursue careers as winemakers, researchers, consultants, or quality-control specialists. The discipline continues to evolve through advances in microbiology, analytical chemistry, and sensory science, shaping both the scientific understanding and the practical realities of wine production.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson, The Story of Wine, Mitchell Beazley, 2021, ISBN 978-1784727680.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Ribéreau-Gayon, Dubourdieu, Donèche & Lonvaud, Handbook of Enology, Wiley, 2nd ed., 2006, ISBN 978-0470010396.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.