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This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on the chemistry behind wines and winemaking processes.
Starting with an introductory overview, the textbook examines the fundamental components of wine chemistry, such as alcohols, acids, and phenolic compounds. It then explores a range of winemaking methodologies, from traditional approaches to modern innovations, including detailed protocols for producing diverse wine types. Special attention is given to analytical methodologies crucial for assessing wine quality and authenticity, discussing parameters like sugars, acids, and phenolic content, as well as addressing potential adulterations. In the final sections, readers will gain insights into the role of oenological additives in shaping wine characteristics and their application in vinification processes. The last chapter covers the essentials of wine tasting, including setup, steps, sensory evaluation, types of tests, and the science behind flavors and aromas.
Tailored for students, researchers, and oenology professionals, this textbook is also ideal for wine enthusiasts seeking to deepen their understanding of the scientific principles behind wine production and tasting.
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George Z. Kyzas is Full Professor and Head of the Department of Chemistry at the Democritus University of Thrace (Kavala, Greece). He earned his BSc, MSc, and PhD in Chemical Technology from the Aristotle University of Thessaloniki (Greece). His research interests focus on the synthesis and characterization of adsorbent materials for environmental applications, particularly wastewater treatment. He has published over 350 papers in high-impact journals, authored 8 books, 45 book chapters, and holds 3 patents. Recognized globally, his name is included in the list of Highly Cited Researchers for 2022 (Thomson Reuters - Clarivate WoS) [0.1% most impactful Scientists in the World], and in the list of World Top 2% Scientists for 2019–2023, which is compiled by the Stanford University (USA) based on standardized citation indicators.
Fragkiskos A. Papageorgiou is an oenologist and owner of a chemical laboratory in Nemea (Greece). He is also a consultant-oenologist to wineries in Greece. Every year he oversees the vinification of more than 1500 tons of wine that goes to the domestic and world market. He was born in Athens (Greece) and initially studied (BSc) business economics at the University of Hertfordshire (UK). He then studied (BSc) Oenology at the Technological Institute of Eastern Macedonia and Thrace (Greece). He continued his studies obtaining MPhil in Nanotechnology (from the International Hellenic University, Greece) and he is currently PhD student in the Chemistry Department of the Democritus University of Thrace (Greece).
