Vines of the World

From Vine to Glass

Why does a wine from a specific terroir taste so unique? In this module, we unravel the secrets of grape production. We explore how you can maximize the quality of your product through targeted measures in the vineyard.

To understand the complex phenomena involved in viticulture and winemaking, we’ll teach you sound concepts in chemistry and biology—presented in an accessible and practical way. But theory alone isn’t enough: we directly link cognitive learning with sensory perception. Through selected tastings, you’ll experience firsthand how cultivation practices are reflected in the flavor.

The “Vines of the World” module is not only relevant to the wine industry. The principles of quality production and sensory analysis can also be applied to other agricultural products. Ideal for anyone interested in wine who wants to understand how quality is created.

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; 1 day in Week 1 and 2 days in Week 2. 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 after the end of the second in-person week.