Oenology Puns

The trailer made it seem interesting to me, so I picked up a copy of A Perfect Union of Contrary Things. I just finished it, and found it to be disappointing, so I'm no longer very hopeful about A Curmudgeon's Guide, but I'm still curious. Has anyone seen it? What were your thoughts?

Hello, I'm searching the web looking for oenology and viticulture courses online and can't seem to find anything that would quite make the cut. Have you stumbled upon anything that teaches wine 101? Everything seems to resolve around Italian cooking or moving to Argentina. Thanks in advance.

Hey guys, So I have an internship at a winery coming up and I am pretty excited for it. If any of you have experience in this industry I'd appreciate some advice. Also I guess I am looking for books that cover the chemistry of wine and/or the equipment used and maybe design aspects of the equipment. I know I could have searched a wine technology or oenology server but I'd like the opinion of chemical engineers that are in this field.

There needs to be an Oenology/Enology (however you want to spell it) subreddit! This could give more people in the industry a forum to communicate. I understand that this a pretty specific group of people, but it would be cool for people trying to understand wine and winemaking to read about.

Just finished my first of three semesters at Yavapi College in AZ and here are some things that the wine industry is doing that we may be doing wrong or things that can be done better.

First off, secondary as used by most of the community is not the same secondary used in the industry. Secondary fermentation refers to MLF or Malic lactic fermentation. This is adding a strain of bacteria that converts malic acid into lactic acid. This adds "creamy" and "buttery" notes to your wine/mead. It also helps stabilize you mead as it removes a food source for unwanted bacteria. Malolactic bacteria can get into your mead and create unwanted characteristics like "slimy" and "ropey" mouth feel. If you are making a dry mead, I highly recommend sending through MLF. The term secondary may have been taken from this, or it may be something adopted from beer.

Some people may be doing SO2 adds but not realizing what they are doing. SO2 is an antioxidant and preservative. It forms naturally in wine but not so often in mead. SO2 is pH dependent. The SO2 we want, molecular SO2, exists at lower pHs. So the rule of thumb is to get somewhere in the 3.5-3.9 range so you have enough to benefit from, especially if you are doing a sweet wine and not sterile filtering (which is achieved by filtering through a 0.45 micron filter. Run through a coarse filter before sterile or you will clog. This is defiantly not available to all of us, but it can always be a goal.)

Some oxygen is needed for the wine to develop. There are processes in the development of phenolics that require oxygen. This is why barrel aging adds character other than oak. If you keep your brew vacuum sealed, it will not develop and may produce H2S.

When fermenting, it is always best to ferment to dry and if you wish to stay at dry, create a nutrient desert. Remove any food that bacteria can latch onto, including malic acid. Otherwise stop the ferment and back sweeten before bottling. Sugar will hide the flaws and undeveloped flavours so a sweet wine will not need as long to develop but will not last as long as a dry before something gets into it. If you bottle sweet, look into a free SO2 level and make sure you have adequate levels to preserve it until you drink it.

Don't try drinking anything you bottle too quckly after. Give it maybe a month to recover from bottle shock. Bottle shock occurs when the wine/mead is flooded with oxygen and

Hi all. I’m a graduate in the field of chemical engineering and I was looking to into this masters course from University of Adelaide as a possible post graduate option. How are the prospects? And is it good money afterwards? Any help will be appreciated.

Might seem negligible, but these little details nag at me. I'm applying for a couple internship opportunities and as I've researched each that I'm applying, one or the other seems to be of use...what gives? If I'm applying to a winery/vineyard that uses 'oenology' should I use that term for them, and vice versa for the alternate? Any advice would be great friends.

I've just applied for this degree as one of my possible university courses, has anyone here studied this, and if yes, how intensive was it. By the course structure it seems reasonably simple stuff, but there's a Statistics unit and a geophysics component that I'm not super enthused about.

So I will be finishing an Engineering degree at a reasonably good University soon. However throughout the degree and various internships, there has been a lot of inner conflict and I am very sure I do not want to want to work as an engineer. However, my interest in winemaking has grown. My curiosity of wine has grown immensly and I would find myself staying up until late reading about viticululture and oenology for no reason but general interest.

I'm not sure what I expect, but is there any easy way to switch career paths into winemaking without having to spend thousands of dollars and 3-4 years doing a bachelors degree? Perhaps a postgraduate program which may accept Engineering degrees?

tl;dr Easiest way to learn and become qualified in winemaking without doing another 3-4 year bachelors program?

Hello, looking for some good beta on the V & E program? As I'm nearing the edge of a science transfer degree, at a community college, I'm wondering what my chances will be in getting into this program? There is awareness in the ratio being slim for out of state students, but what about the likeliness of a community college transfer as well? Any advice in this process?

Hey guys, just wondering if anybody had done the graduate diploma in Oenology at EIT in New Zealand? I'm considering applying for it, but was wondering if anybody has any first hand experience of the course, or knows anyone has done it? Was it worth it if you did it? Also, would potential employers in the industry value it as a qualification? (I know these are open ended questions, but I'm intrigued as I haven't seen any positive or negative comments from graduates of the course anywhere

I am in my 3rd year of the program and have worked in the Niagara region for 2 years. I am also looking for a summer job so if you need a cellar technician, and live in the Niagara or NY area get at me (shameless plug)

I always thought its primary focus was on beer, but I can't find any oenology-specific producers of kits.

What will the best America has to offer make of the finest wine they can find around town, and how will the epic tale end?

I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.

Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.

Do your worst!

I'm surprised it hasn't decade.

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

It really does, I swear!

They’re on standbi

Buenosdillas

Pilot on me!!

Dad jokes are supposed to be jokes you can tell a kid and they will understand it and find it funny.

This sub is mostly just NSFW puns now.

If it needs a NSFW tag it's not a dad joke. There should just be a NSFW puns subreddit for that.

Edit* I'm not replying any longer and turning off notifications but to all those that say "no one cares", there sure are a lot of you arguing about it. Maybe I'm wrong but you people don't need to be rude about it. If you really don't care, don't comment.

When I got home, they were still there.

What did 0 say to 8 ?

" Nice Belt "

So What did 3 say to 8 ?

" Hey, you two stop making out "

I won't be doing that today!