Production I - Vines of the World
The module provides an in-depth overview of the prerequisites for grape production and direct measures to improve grape and subsequent wine quality in the vineyard. In order to provide a comprehensive understanding of the biological, chemical and physical phenomena during grape cultivation and winemaking, students are familiarized with important concepts of chemistry. They are given a systematic overview of the most important constituents of grapes and wines.
Selected wines will be tasted in the group in order to combine cognitive learning and sensory perception of the wines.
Lecturers: Prof. Dr. Ulrich Fischer, Dr. Tiago Alves De Sousa
Language: English
Duration: 3 attendance days - divided over both attendance weeks of the 1st semester; individual preparation and follow-up time
Seminar location: Wine Campus Neustadt
Information and materials: Will be made available via the Olat learning platform. Location and timetable are also available online. Access is granted after successful registration.
Examination: Written elaboration of 12-15 pages, the processing time is six weeks from the end of the second week of attendance.