Department of Wine and Beverage Business

For two days - between September 30 and October 1, 2021 - the Aula of Hochschule Geisenheim University turned into a vibrant hub for innovative ideas. Divided into the University's five research focal points, experts presented their projects and engaged in scientific discussions

For the first time, more than 40 key actors in the production and marketing of wine around the world have joined forces to accelerate action as sustainability challenges mount. The newly formed Sustainable Wine Roundtable (SWR) is a unique coalition of leading wine brands, small producers,…

Hochschule Geisenheim University is coordinating professional support for the "green sector" in cooperation with partners and sponsors and the Geisenheim Alumni Association (VEG)

Within the framework of developing its Strategic Plan, the OIV (International Organization of Vine and Wine) grants research scholarships on a yearly basis to support priority programs. The scholarships are granted for a short period (six months to fifteen months maximum) and provided for specific…

Prof. Dr. Monika Christmann, Head of the Department of Enology at Hochschule Geisenheim University, chaired the 19th OIV General Assembly (International Organization of Vine and Wine) in Paris on July 12, 2021, standing in for the outgoing President and new Vice President, Regina Vanderlinde, who…

The Union of European National Football Teams of Winemakers (UENFW) holds a high-level online conference entitled “Corona Pandemic – Insights and Outlooks of the European Wine Industry” on July 02, 2021 via Youtube. The conference is organized under the patronage of the International Organization of…

About 32.6 million euros for a new science building for viticulture, sustainability and climate change – the German Council of Science and Humanities has recommended funding the application of Hochschule Geisenheim University

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…