Oenology is the scientific study of winemaking, from grape selection to marketing. A winemaker uses knowledge of soil, climate, and grape quality to produce the best tasting wines. The winemaking process involves harvesting, fermentation, and aging, and can also include marketing and promotion.
Oenology is the scientific study of winemaking. It involves the entire process from growing grapes to marketing the finished products. A trained professional in winemaking, known as a winemaker, works to develop the best tasting wines.
Wine is an alcoholic beverage obtained from pressed and fermented grapes. Those working in the field of winemaking begin the winemaking process by selecting a vineyard. Winemakers are trained in soil and climate chemistry and the influence on grape quality and the fermentation process. They then use that knowledge to choose a vineyard for wine production.
Winemaking also applies knowledge of proper harvesting for wine. Some grape varieties may need to be harvested at specific times to maintain their optimal flavors. A winemaker can differentiate the condition of the grapes by their colors and tastes.
Once the winemakers determine that the grapes are in their prime condition, the grapes are methodically harvested in order to prevent breakage or discoloration that can damage their flavors. The stems are removed from the grapes as soon as possible after harvest because they can make the bitters in the mouth sour. A winemaker can then supervise the preparation of the grapes.
Winemaking involves the scientific differences between grapes for red and white wines. The red grapes are pressed with the skins intact to give a more intense flavour. White wine is typically made from light green grapes that are pressed, with the skins strained from the juice for a more subtle taste.
In order for the sugars in the grape juices to become alcoholic, winemakers add cultured yeasts or additional sugars to the pressed grapes. The grapes are then placed in containers to ferment. The type of container and the fermentation time depend on the variety of wine produced. For example, red wines are typically fermented in oak barrels and white wines are fermented in stainless steel containers.
Winemakers are trained to classify wines by appearance, taste and smell. Once the wine has fermented for the specified amount of time, a winemaker will sample it to determine if it’s ready for packaging. After a wine has been bottled and labeled, it may need to be aged for a certain amount of time to reach its fullest flavour. Some wines may be fine to sell immediately, while others age for years.
While oenology generally focuses on winemaking, it can also include the marketing of wine. Winemakers can meet buyers to promote their wines. Marketing professionals can also organize wine tastings so that potential customers can sample their products.
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