Greek term for the "teaching and science of wine" (oinos = wine); a subarea is ampelography (study of the vine). The name is derived from the mythological king Oineus, whom the wine god Dionysus taught to cultivate the vine. In the past, this was understood to mean the pure cellar technique as opposed to the vineyard technique. Today, however, it is increasingly understood to mean not only winemaking, but the entirety of all viticultural concerns. The oenologist's multifaceted field of activity thus includes cooperation in vineyard care, full responsibility for the production of grape juice, wine and derived products (e.g. sparkling wine, brandy) and the securing of their shelf life, the performance and interpretation of analyses and also knowledge of product marketing. In all this, the latest wine legislation must be observed.
Various professional titles are based on the oenology branch of education, such as engineer for beverage technology, engineer for viticulture and oenology, wine industry engineer, wine technologist/wine technician and oenologist. In Germany, France, Austria and Switzerland, oenology is a field of study at a university with a degree in viticulture and oenology (also Bachelor or Master). In these countries, training with various specialisations in viticulture and wine-making is provided in technical secondary schools, technical colleges, agricultural colleges (viticulture schools) and at universities. See in this respect under the keyword viticulture education.