Hochschule Geisenheim University

General presentation

The best of both worlds: in its teaching as well as its research, Hochschule Geisenheim University combines the strengths of a traditional research university and a university of applied sciences. We offer our students eight practice-oriented bachelor degree programs, each leading to a professional qualification, and eleven research-based master degree programs.

Our doctoral students complete their PhDs in co-operation with renowned German and foreign universities; students and scientists alike benefit from our strong international network of partners.

Our research is equally application- and theory-based, with the main focus on the field of special crops in viticulture and horticulture and their diverse production and processing areas. We combine this with the fields of food chain management, food safety, business administration and marketing.

This variety and international outlook are characteristics of the Geisenheim Profile.

Involvement in the Vinifera programme Hochschule Geisenheim University coordination: Prof. Dr. Manfred Stoll

Hochschule Geisenheim University – M1 Involvement
name	Module contribution
Christmann, Monika, Prof. Dr.	Enology
Jung, Rainer, Prof. Dr.	Enology, sensory
Häge, Doris, Dr.	Enology, sensory
Rauhut, Doris, Prof. Dr.	Microbiology; Enology
Schmitt, Matthias, Dr.	Enology; sparkling production
Selim, Moustafa, Dr.	Vine Biology Phytomedicine
Stoll, Manfred, Prof. Dr.	Vine Ecology and Physiology, Viticulture
Strobl, Mark, Prof. Dr.	Wine Processing
Szolnoki, Gergely, Prof. Dr.	Economics for the Wine Industry
Tarasov, Andrii, Dr.	Enology, wine chemistry
Wendland, Jürgen, Prof. Dr.	Microbiology, genetics and genomics, yeast breeding

Hochschule Geisenheim University – M2 Spezialisation
Involvement: Professors (total 45) and scientists (90) at Geisenheim University
direction	main research topics
Oenology	Fruit processing New technologies for winemaking (electroporation a.s.o.) Bottle closures (traditional and alternative) and packaging Reduction of allergenic fining, sugar and alcohol Sensorial analysis Sparkling wine
Viticulture	Organic and bio-dynamic viticulture Climate change – resource management Adaptation to environmental stressors (FACE, sunburn): Pre-determination of environmental stress and fruit quality Precision Viticulture – DSS (i.e. irrigation scheduling) Training systems – management strategies (microclimate, fungus resistant varieties) Viticulture in steep slopes
Grapevine Breeding	Clonal selection of traditional varieties Selection of traditional rootstocks Genetic variation in scion varieties Molecular genetics
Phytomedicine	Grapevine pests – forecasting models and eco-friendly viticulture Biological control (UV-C treatment against various fungi) New pests and diseases Assessments of the efficacy of pesticides IT-based extension concepts
Microbiology	Biochemistry of fermentation Characterization of microorganisms Yeast selection and breeding, fermentation dynamics and aroma development of mixed cultures Fermentation aroma – microbial off flavours – thiols
Plant nutrition	Interaction of environmental stresses – quality compounds in grape berries Vineyard sites and aroma Plant analysis – Optimisation of fertilisation (fertigation) Grapevine nutrition – wine quality
Viticulture Engineering	Robotics Mechanisation of viticulture in steep slopes Introduction of new techniques – GPS/GIS precision management; UV-C plant protection Drones – Application techniques – plant protection agents
Wine and Beverage Business	Market development and observation Economical analysis of the wine industry Economic analysis and factors of success in the wine business Consumer oriented research Wine tourism
Beverage Research	Wine chemistry and phenol research [FTIR, NIR, HPLC, MS-GC-LC, NMR] Processing Technology beverage analytics Development of new alcoholic and non-alcoholic beverages