Oenology

The Oenologist - Small boutique winemaking concerns may enlist the help of an experienced consultant oenologist (who at one time had held positions as winemaker) during the harvest, fermentation and post-fermentation stages. In large wineries, the oenologist concentrates on activities in the winery and reports to the Chief Winemaker in the same way the Viticulturist assists the Vineyard Manager to achieve the goals of the vineyard. In essence, the oenologist is schooled in the science of winemaking and many aspects of viticulture. Like a food technologist, the oenologist will have knowledge of chemistry, microbiology, engineering (winery operations and equipment) and an appreciation of wine types and quality, and possess basic management skills.

Examples of Oenological Work in the Winery:

A. Technical Analysis of wine and juice in the laboratory includes simple hydrometry to determine the sweetness of the juice or ripeness of the grape by specific gravity. Indeed, the winery hydrometer is a refined version of the hydrometer that you use to check battery water. Other scientific checks include determination of acids and pH, determination of alcohol levels, sulphur levels, checking total acidity and volatile acidity and the monitoring of the fermentation.


	The Greek word Oinos means 'wine'. Hence, oenology, enology (US), oenologie (FR) or enologia (IT) is a science that incorporates the principles and practices of wine and winemaking. Winemaking may be as straightforward as cooking but like good cuisine that is often the outcome of the efforts of a trained chef with some creativity, the production of reasonably priced wines of consistent quality requires technological know-how called oenology!
The Oenologist - Small boutique winemaking concerns may enlist the help of an experienced consultant oenologist (who at one time had held positions as winemaker) during the harvest, fermentation and post-fermentation stages. In large wineries, the oenologist concentrates on activities in the winery and reports to the Chief Winemaker in the same way the Viticulturist assists the Vineyard Manager to achieve the goals of the vineyard. In essence, the oenologist is schooled in the science of winemaking and many aspects of viticulture. Like a food technologist, the oenologist will have knowledge of chemistry, microbiology, engineering (winery operations and equipment) and an appreciation of wine types and quality, and possess basic management skills. Examples of Oenological Work in the Winery: A. Technical Analysis of wine and juice in the laboratory includes simple hydrometry to determine the sweetness of the juice or ripeness of the grape by specific gravity. Indeed, the winery hydrometer is a refined version of the hydrometer that you use to check battery water. Other scientific checks include determination of acids and pH, determination of alcohol levels, sulphur levels, checking total acidity and volatile acidity and the monitoring of the fermentation.

THE ROLE OF WOOD IN WINE Amongst more than ten kinds of oak that exist, there are four families of oak which are suitable for wine because of the desirable flavours that they impart - the Quercus Alba (white American), Quercus garryana (Oregon oak), Q. Robur (English red oak) and Q. Sessilis (European). Oak trees grow very slowly. It has been said that the first generation of 'farmers' will sow the seeds and nurture the oak plant, the second generation grows it and it is the third generation that gets to harvest the 'fruit' of nature and man. Oak is found in many parts of Europe from Spain and France to the Baltics, Slovenia and Russia. There is also American white oak with different characteristics from that of the European kind.

How wine is enhanced by oak barrels Wine is enhanced when matured in oak barrels in several ways: 1 - Slow absorbtion of air through the wood softens the wine's tannins and stabilizes its colour. Oxygen also enters through the bung hole whenever it is opened 2 & 3 - Extraction of wood tannins and other substances, adding to the structure and complexity of the wine. 4 & 5 - Natural clarification. Over time, suspended matter in a newly made but cloudy wine settles to the bottom of the barrel leaving the wine clear. Natural clarification, where the cellar-man drains the barrel and ejects the residue and refills the barrel, results in a wine that is fuller and subtler in flavour as compared to wines that undergo modern filtration methods.
	OAK ORIGIN	CHARACTER ACCENTUATED
	Hungarian	Fruity varietal flavor character, with light, woody overtones
	Missouri	Sweet vanilla, coconut characters
	Minnesota	Tighter grain with less coconut character
	Kentucky and Virginia	Lemon cream character close to Bordeaux style
	Oregon	Pungent, smoky with tannins
Oak from various sources Influence of oak from different forests American oak is sawn from the log so more is obtained per log. French oak is harvested much older and split from the log so the best pieces are retained and a portion is discarded (shown in red in image above). Within France, the oak from the various forests (Limousin, Nevers, Troncais, Allier, Western Loire, Sarthe, Bourgogne and Vosges) when made into barrels, each impart different characters to the wine in which it is aged in. In addition, how the wood is seasoned, how long for and whether it is air-dried or otherwise determines the character of the barrel and ultimately, the taste of the wine. Barrels made by different coopers (barrel maker) even when using oak from a single forest will be different. How much a barrel is toasted (the barrel is placed over a fire), how long for, if the toasting is with the top uncovered, etc. affects the flavours the barrel imparts on the wine that is aged in it. Here are some generalisations of oak from various sources American oak is sawn from the log so more is obtained per log. French oak is harvested much older and split from the log so the best pieces are retained and a portion is discarded (shown in red in image above).