Enology has traditionally been considered
both a science and an art. Progress in the
field has been linked to the work of a core
group of professionals who have produced
empirical evidence essentially by trial and
error. These insights, however, have often
failed to reach an audience sufficiently
wide to drive innovation in those countries
with a strong winemaking tradition. Nowadays,
a wealth of scientific evidence is available
to support continued innovation and
development, and these developments will
be essential to successfully overcoming the
challenges faced by the wine industry.
Modern enology is now inconceivable
without specialist training to cover the
breadth of knowledge that has been accumulated
in the field. To this end, enology can
now be studied as a university degree. This
volume is the product of more than 10 years’
experience in teaching the chemistry of wine
to students on the degree course in enology
at the University of Co´rdoba in Spain. The
authors draw on material from lectures
and laboratory sessions to provide an upto-date
review of the subject that will be of
use to students, professionals, and all those
who want to increase their knowledge of
wine science. The content is designed to be
accessible to anyone with a solid foundation
in chemistry.