Oenology

thumb|Phylogenetic tree of bacteria and archaea, highlighting those that carry out fermentation. Their end products are also highlighted. Figure modified from Hackmann (2024). Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms (

species of fungus

thumb|Representative chemical structure of a tannic acid, a type of tannin thumb|Tannin powder (mixture of compounds) thumb|A bottle of tannic acid solution in [[water ]]

Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word oinos (οἶνος) "wine" and the suffix –logia (-λογία) the "study of". An oenologist is an expert in the science of wine and of the arts and techniques for making wine.

species of necrotrophic fungus which can infect different types of fruit

barrel used in wine making

sweet wine typically served with dessert

thumb|right|250px|Pomace in a bladder press. These are [[Chardonnay grapes left over after pressing.]]

Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.

beneficial form of a grey fungus, Botrytis cinerea, affecting wine grapes

harvest of grapes in order to produce wine

alcoholic beverage

thumb|upright=1.2|Beer fermenting at a [[brewery]]

unit of density

condiment

Oldest unopened bottle of wine

machine or tool for separating fruits' juices from the rest of their parts

Brettanomyces is a non-spore forming genus of yeast in the family Pichiaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and win

unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage

hydrometer scale measuring the density of grape must

subjective feature of taste of wine

attitudes on consumption of alcohol in the Bible

phenomenon inside a glass of wine

wine fault

Wikimedia list article

museum

how the term "ripe" is used in viticulture and winemaking

thumb|right|180px|Sherry barrel with transparent front so visitors can see the development of flor

wine characteristic

German research institute

Mutage is a wine making technique for making sweet wines.

right|thumb|Young grapes are most susceptible to coulure right after flowering when they need vital carbohydrate resources in order to develop fully. Coulure (pronounced coo-LYUR) is a viticultural hazard that is the result of metabolic reactions to weather conditions that causes a failure of grapes to develop after flowering. In English the word shatter is sometimes used. Coulure is triggered by periods of cold, cloudy, rainy weather or very high out-of-season temperatures. The condition is most often manifested in the spring. It also occurs in vines that have little sugar content in their ti

300px|thumb|Riddling machines in a wine cellar