Enology

Oenology (enology; /iːˈnɒlədʒi/ee-NOL-o-jee) is the science and study of wine and winemaking; distinct from viticulture, the agricultural endeavours of vine-growing and of grape-harvesting. The English word oenology derives from the word oinos, “wine” () and the suffix –logia “study of” () from the Ancient Greek language. An oenologist is an expert in the fields comprehended by the “Viticulture and Oenology” designation for oenology-training programmes and research centres that include schooling, training, and education in the outdoor and indoors aspects of wine and the making of wine.

An increasing number of schools offer degree-granting programs in Oenology and Viticulture. Most of these offer it as a major concentration for a Bachelor of Science (B.S, B.Sc., Sc.B) degree or offer it as a terminal master's degree—either in scientific or research oriented program culminating in a Master of Science (M.S., Sc.M.) degree, or a professional degree, like Cornell University's Master of Professional Services. Oenologists and viticulturalists who hold doctoral degrees often have earned them in related fields, including Horticulture, plant physiology or microbiology. Related non-academic titles including sommelier and Master of Wine certifications are more oriented toward commercial occupations in the restaurant or hospitality management industry.

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