Energy evaluation at a winery: a case study at a Portuguese producer by Correia João, Mourão António, Cavique Miguel

“…The introduction of cooling systems in the wine industry to control the fermentation has allowed the oenologist to produce more and more excellent wines. …”
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La necesidad de incorporar las competencias de comunicación en la formación de los enólogos by Benítez Juan Gómez, Melero Cristina Lasanta, Benítez Eyzaguirre Lucía

“…The OIV has recently approved the resolutions OIV-ECO 492-2013 on the definition of the profession of oenologist and OIV-ECO 563-2016 on oenologist training programs. …”
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The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector by Despina Bozoudi, Dimitrios Tsaltas

“…This extensive array of properties provides excellent tools for the viticulturist/farmer as well as for the oenologist to combat problems in the field and create a high-quality wine.…”
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Contribution of multiple factor analysis to sensory data study by J. Pages

“…Do amateurs perceived these wines as oenologists ? Are chemical data correlated to sensory data ? …”
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Wine labelling with the list of ingredients: context, consumer’s perception and future challenges by Stéphane La Guerche, Mario Tomasoni, Ignacio Sanchez-Recarte, Pierre-Louis Teissedre, Riccardo Cotarella, Tatiana Svinartchuk, Jean-Claude Ruf

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Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness by Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

“… Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. …”
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Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part II: terroir factors and management practices affecting aromatic ripeness by Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

“… Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. …”
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The art of wine and health by CHISTOL, Vitalie, BĂLĂNUȚĂ, Anatolie, ARHIP, Vasile

“…Indeed, a glass of wine inspires not only poets, philosophers, oenologists, but also physicists, chemists, etc. In this paper we analyze some aspects related to the art and physics of wine: tears of wine, Marangoni effect, wine and superconductivity, physics of Champagne bubbles, wine and health.…”
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Caractérisation physique et évolution historique d'un terroir viticole champenois : le cas de la commune de Sézanne (Marne – France) by Anne Combaud, Alain Marre, Lionel Stroppa

“…Due to the blending, we don't speak of "terroir" in Champagne vineyard. But, in fact, oenologists of each "Maison de Champagne" make their wines with different grapes varieties harvested in different plots. …”
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Genetic determination of <em>Saccharomyces cerevisiae</em> et <em>Saccharomyces bayanus</em> species by PCR/RFLP analysis of the <em>MET2</em> gene by Isabelle Masneuf-Pomarède, Michel Aigle, Denis Dubourdieu

“…To avoid confusion in oenological terminology, oenologists should no longer use the name of bayanus to designate industrial or wild S. cerevisiae Gal- strains, and should consider S. bayanus as a distinct species.…”
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The impact of global warming on modern oenological practice by Petrović Aleksandar V.

“…In this situation, oenologists must apply the technological procedure used in conditions of in­completely ripened grapes, or wait for the grapes to fully ripen and then apply technological procedures to reduce alcohol content and pH. …”
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Les mobilisations des victimes de pesticides ont-elles modifié les pratiques des viticulteurs languedociens ? by Christian Nicourt

“…The demand for organic wines is growing, while cellarmen customer’s even oenologists challenge winegrowers on their pesticide use. …”
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How can remote sensing techniques help monitoring the vine and maximize the terroir potential? by Tondriaux Cecile, Costard Anne, Bertin Corinne, Duthoit Sylvie, Hourdel Jérôme, Rousseau Jacques

“…In each winegrowing region, the winegrower tries to value its terroir and the oenologists do their best to produce the best wine. …”
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An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine by Juan J. Sanchez-Gil, Eduardo Canete-Carmona, Maria Brox, Andres Gersnoviez, Miguel Angel Molina-Espinosa, Juan C. Gamez-Granados, Juan Moreno

“…This work has significant implications for winery technicians and oenologists as they could analyze the evolution of the wine in real time, detect problems in advance, and avoid work-related accidents. …”
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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement by Ignacio Belda, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina, Antonio Santos, M. Victoria Moreno-Arribas

“…The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. …”
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Precision viticulture in Brazil: Current research status on wine grape by Miele Alberto, Flores Carlos Alberto, Filippini Alba José Maria

“…Then, it will be possible to recommend different practices to each soil type and to aid oenologists to direct wines to a specific quality pattern.…”
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Data on the sensory evaluation of the dry red and white wines quality obtained by traditional technologies from European and hybrid grape varieties in the Krasnodar Territory, Russ... by Alexan A. Khalafyan, Zaual A. Temerdashev, Vera A. Akin'shina, Yuri F. Yakuba

“…The data may be of interest to scientists and oenologists for the wine quality assessment.…”
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Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines by Irene Dini, Dario Tuccillo, Daniele Coppola, Margherita-Gabriella De Biasi, Elena Morelli, Andrea Mancusi

“…Fermentable sugar dosage helps oenologists to establish a harvest’s moment and control the fermentation process of the musts. …”
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The impact of expertise in olfaction by Jean-Pierre eROYET, Jane ePlailly, Anne-Lise eSaive, Alexandra eVeyrac, Chantal eDelon-Martin

“…Olfactory expertise remains poorly understood, most likely because experts in odor, such as perfumers, sommeliers and oenologists, are much rarer than experts in other modalities, such as musicians or sportsmen. …”
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The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine by Jozefína Pokrývková, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo, Ľuboš Jurík

“…The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. …”
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