Enology applies expertise from a wide range of disciplines, including microbiology, chemistry, sensory science and process technology to the science of wine and winemaking. The objectives of enological research at Cornell University are to understand and develop methods to control microbiological, chemical and processing variables and their effect on wine quality, organoleptic properties and health. Faculty in this concentration have expertise in analytical chemistry, sensory analysis, biology of yeast and bacteria, health effects, product development and sanitation. Because of the multidisciplinary nature of Enology, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry and government in areas related to Enology as well as in any areas related to food and industrial fermentations.
Enology students should have a background in microbiology, organic chemistry or biochemistry, sensory science or engineering. Prior exposure to winemaking is highly desirable but not required.
Students who select this concentration may specialize in a variety of aspects, including microbial metabolism and genetics, chemistry and analysis of grapes, wines and winemaking adjuncts, winemaking technology and sensory analysis.