Together, representatives from the Slovenian company Vipoll and Hochschule Geisenheim University introduced attendees of the BrauBeviale trade fair to the full potential of the Small-in-One filling system. This state-of-the-art filling system offers impressive flexibility and efficiency in filling beverage containers, whether glass bottles, cans, or PET, and thus sets new standards for research and education in the field of Beverage Technology.
The official presentation was accompanied by a welcome address from Michael Ludwig, from Geisenheim's Department of Beverage Research, and Vipoll’s Jens Neidhardt and Andreja Markoja, who emphasized the importance of the new system for training and beverage research. According to Ludwig, the system will become “the heart of the Beverage Technology Center”. Attendees then had the chance to experience the Small-in-One filling system in action and see its versatility and efficiency for themselves. The event concluded with a get-together, where attendees had the opportunity to sample beverages, exchange ideas, and network with other professionals in a relaxed atmosphere.
Vipoll is a company specializing in the integration of complex packaging systems, ranging from project management to packaging line audits and automation. For more information, please visit:
About the new Beverage Technology Center (GTZ)
With the new GTZ, Hochschule Geisenheim University is creating a unique facility for research, development, and praxis-oriented teaching. The center comprises:
- a production hall, classrooms, and practical training rooms;
- a Sekt production facility for practice-oriented degree programs; and
- state-of-the-art filling technology, including the Small-in-One filling system from Vipoll.
“This new technology makes Hochschule Geisenheim University a forerunner in modern beverage technology and emphasizes the importance of innovation in the industry,” says Michael Ludwig from the Department of Beverage Research.
Insights from Geisenheim Scientists at the Trade Fair
From their stand at the BrauBeviale trade fair, representatives from Hochschule Geisenheim University provided interested guests with information on its various degree programs and current research projects. Attendees also had the chance to try coffee and low-alcohol Sekt produced by the university.
BrauBeviale 2024 once again provided an excellent stage for innovative ideas from the beverage industry. Hochschule Geisenheim University, with its broad range of focus areas and expertise, garnered plenty of attention.
Special Exhibition: Wein@BrauBeviale – Hall 4A
Geisenheim scientists presented on current research findings in the field of viticulture and enology through the medium of their ‘Wissensdurst’ – or ‘thirst for knowledge’ – wines. Visitors to stand 4A-521 therefore had the chance to learn about topics such as the influence of the vine’s age on the quality of the wine or the measures that are best suited for reducing alcohol levels in wine.
The following presentations held at stand 4A-413 attracted plenty of visitors:
- Dr. Matthias Schmitt: the latest developments and challenges in producing non-alcoholic wine
- Lucía Garstka: the interplay between generating green energy and Riesling production
- Prof. Dr. Gergely Szolnoki: how wine tourism can be a particularly successful marketing strategy
- Prof. Dr. Jon Hanf: panel discussion on the analysis of the market for non-alcoholic wines
Craft Drinks Area – Hall 6
In this section of the trade fair, researchers presented on innovative beverages and maturation processes:
- Dr. Matthias Schmitt: ways to optimize the sensory properties of No & Low wine.
- Dr. Christian von Wallbrunn: new approaches to fermented beverages, ‘Kombucha and Water – Kefir 2.0’.
- Michael Ludwig: experiments on extreme aging methods for Apfelwein.
#YoungTalentsCamp – Hall 6
The Young Talents Camp offered young professionals a platform for career opportunities and networking. In presentations such as ‘Level Up – Personal Branding’, held by Simone Böhm, vistors could receive valuable tips for starting a career. Another highlight was a talk titled ‘Enjoy with Soy’ held by Dirk Klinner, which aimed to inspire young people with entrepreneurial ideas to make the transition from a concept to a successful start-up.
