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The signing of the cooperation agreement, from left: Katja Urbatsch and Professor Mirjam Hey. Photo: Hochschule Geisenheim University/Stieffenhofer

Last week, Hochschule Geisenheim University and the nationwide non-profit organization Arbeiterkind.de entered into a cooperation agreement intended to support prospective and current students that come from non-academic homes. Through such measures as student mentoring programs, workshops for lecturers, and a range of advisory services on topics such as available scholarships and academic terminology, the new partners are aiming to provide students from non-academic homes with concrete assistance and to increase awareness around the topic.

The founder of ArbeiterKind.de, Katja Urbatsch, came to Geisenheim in person to sign the cooperation agreement. During her visit, she and Professor Mirjam Hey, Vice-President for Academic & Student Affairs also held talks with current and former ...

Project team (from right to left): Ragnhildur Þ. Magnúsdóttir, Iris Hansen, Gisli Mar Gislason, Peter Chifflard, Martin Reiss. Picture taken by: Peter Chifflard

Environmental impacts of climate-related ice melt in Arctic glacier streams

Global glacier mass loss has accelerated in the previous years. Between 2000 and 2019, glaciers lost a mass of 267 ± 16 gigatons a year, which is equivalent to 21 ± 3 % of the recorded global sea level rise.

The volume of glaciers in Iceland (in 2019) corresponds to about 9 mm of the potential global sea level rise. With climate-related glacier melt, water temperature is set to increase and the hydrochemical balance will change. Scientists expect that ...

Dr. Matthias Friedel (left), Matthias Eichlseder from the sensor manufacturer Fritzmeier Umwelttechnik (2nd from right) and Elias Landsgesell from Rauch GmbH (right) with the Vinifera EuroMaster student Erzsebet Darabont, who writes her master's thesis about the project.

Applying just the right amount of resources is an important factor to increase the economic and ecological sustainability of agricultural production. As part of the DIWAKOPTER project funded by the Federal Ministry of Food and Agriculture (BMEL), Geisenheim scientists are exploring the potential of sensor-controlled precision fertilizing in viticulture in collaboration with Rauch GmbH and Fritzmeier Umwelttechnik. The field trials – the first ones in German-speaking countries – are carried out in the vineyards of the Hessian State Wineries Kloster Eberbach.

Promoting sustainability with precision viticulture

Today’s wineries are facing increasing regulatory requirements in terms of resource efficiency. While viticultural production has to be safe and environmentally compatible, winegrowers have to deal ...

At the 2022 International Riesling Symposium (IRS) held at Kloster Eberbach at the beginning of May, Prof. Dr. Hans Reiner Schultz, President of Hochschule Geisenheim University, discussed the effects of climate change on Riesling – in particular ...

Green Wine Future 2022 will be the biggest environmental conference ever organized in the wine sector. The online conference from May 23 - 26, 2022 addresses subjects such as sustainability and climate change in viticulture and is broadcasted in four ...

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More than 150 students, scientists and people from the wine tourism industry, mainly wineries and wine tour operators, from Greece, Germany, Italy, Portugal, France, Hungary and more, participated to the two-day hybrid conference on sustainable wine ...

Source: Filmagentur Rheingau

The logic behind stockpiling non-perishable goods in the first lockdown

When the World Health Organization (WHO) declared Covid-19 a global pandemic on March 11, 2020, consumer's behavior in Germany changed rapidly. While restaurants, bars and cafeterias had to close, sales of non-perishable foods such as pasta and flour ...

The term "cooking wine" can either refer to regular wines used for cooking or to wines with higher salt levels or special preservatives that were added to achieve a more stable product once opened. (Wine Spectator, 2019) As alcohol can break down fats and make meat more tender, it is favorably used for stews or sauces that accompany meat dishes in restaurants. (Wine Spectator, 2019)

The market for cooking wine is growing globally. Sales for 2019 have been estimated at 320.5 million USD and forecast to increase to 427.2 million USD in 2027. 36 % of the sales were made with white wines alone. According to current data, 68.3 % of ...

Chef Riccardo cooking live

Pear and cheese risotto was on the menu at the 2nd International Office online cooking event on February 06, 2021. International students and students from the Italian language course of the Language Center cooked this risotto, typical for Lombardy, ...

[Translate to English:] Bildquelle: Tina Kissinger

In cooperation with WineTourism.com, Hochschule Geisenheim University is conducting an international survey on "Online Wine Tastings".

At present, online wine tastings are frequently debated in the wine industry but it is still too early to assess the potential of online tastings and make recommendations. Therefore, we hope that this survey will help to better understand the topic ...

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