Enology — the science and study of winemaking — is at the heart of producing high-quality wines and ciders. While often associated exclusively with wine, enology plays an equally important role in the growing craft cider industry. By combining scientific knowledge with centuries of tradition, beverage makers can achieve consistency, innovation, and excellence in every bottle. 

Enology in Winemaking

In wine production, enology covers everything from grape selection and fermentation to stabilization and bottling. Enologists focus on controlling variables such as yeast strains, fermentation temperatures, and oxygen exposure to ensure the wine develops its intended character. They also manage lab testing for sugar levels, acidity, and tannins, which helps wineries maintain consistency and meet quality standards.

Enology in Cider Making

For cider producers, enology offers the same advantages. By applying enological practices, cider makers can control fermentation more precisely, balance sweetness and acidity, and experiment with styles ranging from crisp dry ciders to fruit-infused blends. Enology ensures ciders are stable, safe, and shelf-ready, while giving producers tools to innovate in an increasingly competitive market.