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Related to enologists: oenological


Variant of enology.


(iːˈnɒlədʒɪ) or


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


or e•nol•o•gy

(iˈnɒl ə dʒi)

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"


enology (US) [iːˈnɒlədʒɪ] Nenología f
References in periodicals archive ?
It is noteworthy that the experts, and this year the professional jury included the enologists Stefan Derenoncourt and Atilio Shienza, the executive director of the Russian Sommelier Association Anatoly Korneev, the wine expert and writer Nicollet Dikov, assessed the taste of the wine, its color, texture, aroma, drinks, which is called "blind", since they were served in glasses without the manufacturer's indication.
The selectors and producers of starter cultures have expanded their research efforts, and both academic enologists and winemakers are interested in tangible aspects of the microbiology of winemaking.
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.
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.
It will feature a symposium about viticulture and globalization with enologists from France, Italy, Germany and the United States in attendance.