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About Oenology

Oenology (or enology) is the science and study of all aspects of wine and winemaking from the grape harvest to bottle. An expert in the field of oenology is known as an oenologist, but can also be a winemaker. Oenology covers topics as varied as yeast and microbacterial action in fermentation to wine tasting and marketing.
   According to Wikipedia Oenology covers the following subjects: 4-Ethylguaiacol, 4-Ethylphenol, Acetic acid, Acetic acid bacteria, Acetobacter, Aging barrel, Anthocyanin, Blind wine tasting, Bottle-shock, Brettanomyces, Brettanomyces bruxellensis, wiki/Brix, Carbonic maceration, Chaptalization, Charmat process, Cold stabilization, Cork taint, Cryoextraction, Defrutum, Dimethyl dicarbonate, Fermentation, Flor, Lees (fermentation), Maceration (wine), Malic acid, Malolactic fermentation, Hermann Müller (Thurgau), Must, Must weight, Méthode champenoise, Noble rot, Oak chips, Öchsle scale, Pomace, Racking, Residual sugar, Saccharometer, Saccharomyces cerevisiae, Secondary fermentation, Solera, Sur lie, Sweetness of wine, Tannin, Tartaric acid, Vendange tardive, Vinopolis, Volatile acidity, Wine caves, Wine fault, Wine tasting, Wine thief, Wine-press, Winefat and Winemaking.