Oenology

Oenology,œnology, or enology is the science and study of all aspects of wine and wine-making except vine-growing and grape-harvesting, which is a subfield called viticulture. “Viticulture and oenology” is a common designation for training programmes and research centres that include both the “outdoors” and “indoors” aspects of wine production. An expert in the field of oenology is known as an oenologist.

Prerequisites

Early pressing of the grapes and storing wine

Physical Sciences

Life Sciences

Biology

Learning Materials

Texts

Oenology Lessons

Introduction to Wines

Survey of wine producing regions of the world;

Wikipedia article:w:Old_World_wine
Wikipedia article:w:New_World_wine
Wikipedia article:w:List_of_wine-producing_regions
Wikipedia article:w:Growing_region

...principles of wine production. Topics include grape growing, fermentation and stabilization of wine,

Wikipedia article:w:Wine_production
Wikipedia article:w:Stabilization_of_wine

...application of sensory science to the evaluation of wine quality, health aspects, classification, regulation and marketing of wine.

Wikipedia article:w:Wine_tasting
Wikipedia article:w:Wine_tasting_descriptors
Wikipedia article:w:Wine_and_health
Wikipedia article:w:Wine_label
Wikipedia article:w:Wine_law

Wine Chemistry

Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation.

Wikipedia article:w:Sugars in wine
Wikipedia article:w:Acids in wine
Wikipedia article:w:Condensed tannin
Wikipedia article:w:Sulfur dioxide
Wikipedia article:w:Must
Wikipedia article:w:Fermentation (wine)
Wikipedia article:w:Malolactic fermentation
Wikipedia article:w:Potassium bitartrate
Wikipedia article:w:Winemaking
Wikipedia article:w:Aging of wine
Wikipedia article:w:Phenolic content in wine
Wikipedia article:w:Storage of wine

Wine Processing and Equipment

Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management.

Wikipedia article:w:Maceration (wine)
Wikipedia article:w:Wine press
Wikipedia article:w:Wine fault
Wikipedia article:w:Water filter
Wikipedia article:w:Pump
Wikipedia article:w:Storage tank
Wikipedia article:w:Winery
Wikipedia article:w:Sanitation Standard Operating Procedures
Wikipedia article:w:Wastewater

Wine Microbiology

Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malolactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts.

Internet pdf [www.infowine.com/docs/front-matter.pdf naming micro-organisms in must]
Wikipedia article:w:Ethanol fermentation
Wikipedia article:w:Metabolism
Wikipedia article:w:Wine_fault#Sulfur_compounds
Wikipedia article:w:Killer yeast
Wikipedia article:w:Malolactic fermentation
Wikipedia article:w:Acetobacter
Wikipedia article:w:Yeast in winemaking

Assignments

Preliminary Study guide

Wikipedia article:w:Wine_history

Readings

Peruse the appropriate sections of Wine Making at home

Activities

Use these or these flashcards and quizzes
Take this Enology quiz
Take these as well

References

Additional helpful readings include: