History

In France, until 1955, winemakers, chemists, agronomists and pharmacists were involved in the production of wine. Both the needs of production and the knowledge produced led the French government to define by law the new profession of oenologist, its role and responsibilities, from the cultivation of the vine to the bottling and marketing of the wines. For this reason, a new four-year higher education curriculum, the DNO (Diplôme National d’ Œnologue), was legislated. Since then, the oenologist profession has spread to all wine-producing countries and in 1976, the International Organization of Vine and Wine (Office InternationaI de Ia Vigne et du Vin-OIV – 56th General Assembly) in Ljubljana, adopted an international definition of the title. of oenologist and approved an international training outline. According to the definition of oenology and the decisions of international organizations (International Organization of Vine and Wine OIV 1976, International Union of Oenologists UIOE), oenology is the science and study of all aspects of wine and grape products, from the harvest to the bottle.