In enology, people occupy themselves with the wine, and its chemical and organoleptic characteristics. The word "enology" comes) from the Greek oinos (wine) and logos (study. In contemporary usage includes enology, and the techniques for producing the wine. In this sense stands for the study of enology wine since ancient times.

2 METHODS AND PRODUCTION

Wines: Principle of Winemaking
To make wine one needs essentially only ripe grapes. If the skins burst open in the fermentation vessel, the escaping juice comes in contact with the lees to settle the whole course of the berries. The yeast (Saccharomyces cerevisiae) feeds on the sugars in grape juice and produces alcohol and carbon dioxide as degradation products. This process is called alcoholic fermentation.

2.1 Wine sparkeling or not
There are many varieties of wine, making the production of white wine, red wine or rosé, still or sparkling, wines from various alcohol or liquors. Numerous other variables, such as lead, the grape, the land and the characteristics of the soil composition, climate, exposure to different types and countless quality wines, each with its own properties. During processing, the white grapes are quickly removed after the harvest the juice from the skins and pressed before the fermentation of white wine. Also, the black grapes are treated in this way.

2.2 Sparkeling Wine

Champagne is a finishing process of the wine by alcoholic fermentation and is usually produced in a factory of sparkling wines. The necessary wine is called champagne base wines. Basis for sparkling wines should in principle be prepared from healthy, mature and not from edelreifem or rotten grapes / grapes, which have a fine, fresh acidity. Therefore, a basis for sparkling wines usually are not read by sugar (° Oe), but on the basis of acidity. This fine, fresh acidity in the finished product looks like a flavor enhancer, it gives the champagne in connection with the expedition with a full, balanced flavor. Since in the course of the physiological maturation of the grape, the acid greatly decreases that are a basis for sparkling wine grapes harvested before the general. The grapes are harvested and fermented into wine, the cellar master decides on the type of sparkling wine to be gained from it. If he wishes to have a young, fresh-style sparkling wine, as the basis for sparkling wine is soon freed from all suspended matter and given to sparkling wines. If the champagne later, have a mature taste, so the base wine is given time to mature in peace, the latter is rather unusual.

2.3 Liquor
The fortified wines are produced in many countries by strong alcohol) (generally of good quality alcohol or brandy to the fermenting grape must or the wine can be.

3 FACTORS

Main characteristics of the wine. The most important feature in the production of wine is to improve the quality. Un Although this is possible by: the temperature, the number of machining operations, the types of containers and storage.