In fiction winemaking is often described as art. In reality production of wine – process much more knowledge-intensive, than intuitive. Oenologists are the experts responsible for a scientific part of winemaking as industrial production.
Enology, first of all, science laboratory. The standard working day of an enologist consists in carrying out a series of analyses of wine at different stages of production. At the strategic level the results of these analyses are designed to help with decision-making on improvement of quality of wine, and on quick – help to monitor respect for technology at all stages and to reveal any problem before it spoils full lot of an expensive product.
Many characteristics of wine can't be determined by color, taste or a smell, for example, the percentage of nutrient elements, acid and sugar, level of activity of microorganisms. Testing of these components is very important to correct and keep what has to be corrected or conserved for a concrete wine brand. During harvesting the enologist controls levels of sugar and acidity of grapes to help the wine maker to make the right decision concerning time of removal of berries.
The enologist controls wine also at a pouring stage to make sure of observance of a sanitary conditions and that temperature and microbiological structure of wine will remain invariable and after pouring.
This profession perfectly is suitable for people who combine love for science and wine. Work on small winery differs from employment at big winery where experts spend all the time in laboratory. There are significant differences and in amount of works from a season by a season.
The duties of an enologist at the small enterprise include sampling from tanks and barrels for the analysis, service of the laboratory equipment, monitoring of movement and a condition of wine in wine cellars, participation in wine tours and tastings, and during harvesting – sensory evaluation and daily management of fermentation processes.
The enologist, besides excellent job of flavoring and olfactory receptors, needs to have analytical mind and readiness to solve problems. Also the patience as in winemaking biochemistry a set of variable factors, and sometimes it is difficult to understand why wine behaves in a certain way is necessary.