Vines of the World

This module provides an in-depth overview of the prerequisites for grape production and specific measures for improving grape quality—and subsequently wine quality—in the vineyard. To provide a comprehensive understanding of the biological, chemical, and physical phenomena involved in grape growing and winemaking, students are introduced to key concepts in chemistry. They receive a systematic overview of the most important components of grapes and wines.

Selected wines are tasted in a group setting to combine cognitive learning with sensory perception of the wines.

Instructors: Prof. Dr. Ulrich Fischer, Dr. Tiago Alves De Sousa

Language: English

Duration: 3 days of in-person instruction—spread across both in-person weeks of the first semester; individual preparation and follow-up time

Seminar location: Wine Campus Neustadt

Information and materials: Provided via the Olat learning platform. The location and schedule are also available online. Access is granted upon successful registration.

Assessment: A 12–15-pagewritten paper; the deadline is six weeks from the end of the second in-person week.