oenology

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Related to enologists: oenological

oe·nol·o·gy

 (ē-nŏl′ə-jē)
n.
Variant of enology.

oenology

(iːˈnɒlədʒɪ) or

enology

n
(Brewing) the study of wine
[C19: from Greek oinos wine + -logy]
oenological, enological adj
oeˈnologist, eˈnologist n

oe•nol•o•gy

or e•nol•o•gy

(iˈnɒl ə dʒi)

n.
the science of winemaking. Compare viniculture.
[1805–15; < Greek oîn(os) wine + -o- + -logy]
oe•no•log•i•cal (ˌin lˈɒdʒ ɪ kəl) adj.
oe•nol′o•gist, n.

oenology, enology, oinology

the science of making wines. Also called viniculture. — oenologist, enologist, oinologist, n.
See also: Wine
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.oenology - the art of wine makingoenology - the art of wine making    
artistry, prowess, art - a superior skill that you can learn by study and practice and observation; "the art of conversation"; "it's quite an art"
Translations

oenology

enology (US) [iːˈnɒlədʒɪ] Nenología f
References in periodicals archive ?
These two analyses are valuable tools in the hands of enologists, who can use them to manage the delicate process of alcoholic fermentation.
A total of 35 tasters, enologists, sommeliers and journalists from Greece and abroad tasted 647 samples of wines and spirits from around the world during a 3-day tasting.
Winemakers and enologists welcomed the new laboratory which they expect to raise the quality of Macedonian wine.
A number of Macedonian wines of the Macedonian wineries Tikves, Dudin, Dalvina, Stobi, Kamnik, Popova Kula and Bovin were promoted before US importers, distributors and enologists.
For academics, enologists, food and beverage scientists, technologists, and upper-level students, Bakker, a wine industry consultant and researcher in food flavor and color, and Clarke, a writer and food industry consultant, draw together recent research on the chemistry and flavor of table wines.
Three enologists and an on-site chemist oversee the production of 7 million bottles.
The involvement of certified enologists and viticulturists is the greatest contributing factor to the progression in quality.
The claim is based on the fact that wine undergoes very slow bottle maturation or what enologists define as a transition from a reductive state to an oxidative one.
Enologists from the Victor Segalen University of Bourdeaux II-Talence continue that institution's long history of publishing works about wine and wine making.
The book will be helpful to all enologists, to food and beverage scientists and technologists, both in commercial companies and the academic sector, and to upper level students and teachers on enology courses.
The database is also widely used by biotechnologists, food chemists and biochemists, enologists, food distributors, food manufacturers, retailers, and catering organizations.