Interview: Mr Großmann, what advantages does digitisation bring to oenologists from the perspective of microbiology and biochemistry?
The topic of digitisation is set to dominate the conference, with topics throughout the process chain. It has also opened up new perspectives and options for monitoring and regulating fermentation. The focus isn’t just on controlling the fermentation process, but also on the whole spectrum of micro-organisms which are relevant to wine. Research, teaching, consultancy and industry are working closely together here with companies in the wine industry.
The “Control and Regulation of Wine Fermentation” session is conceived as an opportunity to take stock, to exchange knowledge and experiences, and to encourage new developments. Professor Doris Rauhut and Dr. Claus-Dieter Patz will moderate the session, and Professor Manfred Großmann will make sure to kick off the exchange of knowledge in his position as “scientific provocateur” and to get the discussion started.
We met them beforehand and asked them four questions. Read the interview here.