酿酒学将微生物学，化学，感官科学和加工技术等广泛学科的专业知识应用到葡萄酒和酿酒工艺科学中。康奈尔大学（Cornell University）的生物学研究的目标是理解和开发控制微生物，化学和加工变量及其对葡萄酒质量，感官特性和健康的影响的方法。从事这一工作的教师在分析化学，感官分析，酵母和细菌生物学，健康影响，产品开发和卫生方面具有专业知识。由于Enology的多学科性质，该浓度适合对MS或博士学位感兴趣的学生。学位，在学术界，工业界和政府界寻求与酿酒学有关的领域以及与食品和工业发酵有关的任何领域的职业。
Enology applies expertise from a wide range of disciplines, including microbiology, chemistry, sensory science and process technology to the science of wine and winemaking. The objectives of enological research at Cornell University are to understand and develop methods to control microbiological, chemical and processing variables and their effect on wine quality, organoleptic properties and health. Faculty in this concentration have expertise in analytical chemistry, sensory analysis, biology of yeast and bacteria, health effects, product development and sanitation. Because of the multidisciplinary nature of Enology, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry and government in areas related to Enology as well as in any areas related to food and industrial fermentations. Enology students should have a background in microbiology, organic chemistry or biochemistry, sensory science or engineering. Prior exposure to winemaking is highly desirable but not required.