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Oenology (also enology; / iː ˈ n ɒ l ə dʒ i / [1] [2] ee-NOL-o-jee) is the science and study of wine and winemaking.Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. [3]
The fruits used in winemaking are fermented using yeast and aged in wood barrels to improve the taste and flavor quality. [4] Ice wine – Ice wine is a type of dessert wine made from frozen grapes. Grapes are frozen on the vine around 20 °F (-7 °C), and late crushed in a grape press.
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. [1] The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of ...
Champagne producers sometimes employ chaptalization in their winemaking when the wine is still in the form of must. [ 3 ] Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. [ 9 ]
Examples of downy and powdery mildew on a grape leaf Manual grape gathering. A viticulturist faces many hazards that can have an adverse effect on the wine produced from the grape or kill the vine itself. When the vine is flowering, it is very susceptible to strong winds and hail.
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it.
Research done by the institute has looked at "oxidation, hazes and deposits caused by trace amounts of iron and copper, and the need for better yeast strains, more effective use of sulphur dioxide, and pH control" as well as "research into new grape varieties". [2] The institute introduced a calculator for enologists in 2023.