Innovation awards for three Bachelor graduates
In his bachelor thesis, Mr. Moritz Görg investigated an innovative fermentation process to reduce acetic acid in sweet wine production and was awarded the innovation prize in the microbiology category. The thesis impressively demonstrates that the innovative fermentation technique can reduce not only the acetic acid content but also the bound SO2 in noble sweet wines by more than 50%.
Mr. Fabio Fehrenbach receives the prize for the most innovative oenological thesis. In his bachelor thesis, he investigated methods for avoiding the formation of biogenic amines. In times of climate change and rising pH values, his work is of outstanding importance not only in Germany but also internationally.
Ms. Isabell Spieß received the prize for the most innovative thesis in the wine marketing category. In her bachelor's thesis on "Future trends in online sales channels", Ms. Spieß impressively demonstrates how even small family businesses in the wine industry can successfully position their products on the market.
