Programme

Greetings

Klaus Schneider, DWV President

Rolf Keller, YONTEX

Ingmar Jung, Minister for Agriculture and the Environment, Viticulture, Forestry, Hunting and Homeland (Hesse)

Keynote - Sustainable Winstallation: Innovations at the interface of efficiency, quality and environmental impact

Prof Dr Moritz Wagner, Hochschule Geisenheim University

Impulses from an international perspective

John Barker, OIV

Julie Hesketh-Laird, FIVS

Moderation: Prof. Dr Dimitrios Paraforos, Hochschule Geisenheim University / Prof. Dr Manfred Stoll, Hochschule Geisenheim University

The future of automation in viticulture

Dr Matthias Porten, DLR Mosel

From perception to action: Real-time monitoring and control framework in speciality crops

Dr Nikolaos Tsoulias, Hochschule Geisenheim University

The increasing complexity of specialised crops requires intelligent systems that are able to perceive, interpret and react to highly dynamic environments. Advances in sensor technologies, embedded computer systems and machine learning are currently transforming real-time monitoring and process control in horticultural production systems, from plant condition sensing to automated action execution. This paper presents the current state of the art of real-time systems that integrate sensor fusion, data analysis and decision algorithms to enable autonomous or semi-autonomous control of key processes such as crop protection, fertilisation, irrigation, harvesting and canopy management. The focus is on the transition from isolated sensor systems to fully integrated perception-action loops in which data-based decisions are continuously adapted to environmental and plant conditions. Advances in edge computing, wireless communication protocols and adaptive control architectures will be highlighted and challenges in terms of latency, robustness and scalability will be discussed. Finally, future developments aiming at interoperable, AI-supported frameworks to support resilient and resource-efficient production of speciality crops under changing climatic and operational conditions will be outlined.

Moderation: Prof. Dr Doris Rauhut, Hochschule Geisenheim University / Prof. Dr Maren Scharfenberger-Schmeer, Hochschule Kaiserslautern/Weincampus Neustadt

Quality assurance through grape sorting - Process engineering developments [DE]

Achim Rosch, DLR Moselle

In recent years, oenological problems with damaged grapes have intensified due to climatic changes. Botrytis, Penicillium, vinegar rot and other fungi influence wine quality with their metabolic products. Treatment agents often have little or no adsorbing or absorbing effect. Although the negative selection of infested grapes is suitable for quality assurance, it requires process engineering in addition to time-consuming manual selection. The lecture will present the opportunities and limitations of physical sorting systems and innovative optical systems for fast and effective grape sorting.

Controlling the fermentation temperature: flavour recovery and energy saving as an adaptation strategy for climate change [DE]

Magali Blank, State Teaching and Research Centre for Viticulture and Fruit Growing (LVWO) Weinsberg

Dr Maximilian Freund, Hochschule Geisenheim University

Controlling the fermentation temperature to dissipate the heat generated during fermentation is one of the main energy consumers in wine cellars. In addition to energy efficiency measures in the area of refrigeration, it is also possible to reduce energy consumption with higher fermentation temperatures. In this presentation, the effects of a higher fermentation temperature in conjunction with flavour recovery on wine quality will be examined in more detail.

"Abiotic stress note" or "atypical ageing (UTA)": New findings on off-flavours in white wine [DE]

Dr Jochen Vestner, DLR Rheinpfalz

In order to better understand the sensory changes in white wines from abiotically stressed vineyards, a survey was conducted among 106 professionals in the German wine industry. The results of this survey suggest that in large parts of the German wine industry, UTA is no longer exclusively associated with the odour attributes acacia flowers and mothballs and the compound 2-AAP, but that the term „atypical ageing note“ (UTA) has increasingly been used as a collective term to describe lower quality wines in recent years.

Clarification of the cause and effect of the off-tone in wines reminiscent of fresh mushrooms [EN]

Associate Prof. Dr Aurélie Roland, L'Institut Agro Montpellier (France)

Climate change is fundamentally altering the composition of grapes and leading to the development of new off-flavours in wines. The so-called „Fresh Mushroom Off-Flavour“ (FMOff) has become a recurring and serious problem among wine producers. Early detection in grapes remains a major challenge and once the bug appears in wine, there is no effective treatment. In this presentation, we will highlight the latest scientific findings on the development, diagnosis and treatment of FMOff and open up new avenues of research. Prospects for scientists and the wine industry.

The future of malolactic fermentation: lactic acid bacteria as a key factor for sustainable winemaking [EN]

Prof Maret Du Toit, Stellenbosch University (South Africa)

This presentation will focus on how wine producers can practically utilise lactic acid bacteria during malolactic fermentation to improve wine quality and sustainability. It will show how the right bacterial strains can help regulate acidity, improve the wine's flavour profile and ensure wine stability under changing conditions in the vineyard and cellar. The paper will highlight how different inoculation parameters, such as the timing of inoculation or the type of starter culture, can support more sustainable winemaking in the future. It will show how advances in malolactic fermentation contribute to wine quality and what additional benefits they can bring to different wine styles. Finally, it will show how lactic acid bacteria can be used as important allies in shaping the future of environmentally conscious and innovative winemaking.

Microbiological acid regulation with Lachancea thermotolerans [DE]

Johannes Burkert, Bavarian State Institute for Viticulture and Horticulture (LWG) Veitshöchheim

Climate change is leading to higher pH values and therefore an increasing need to acidify musts. In addition to the addition of tartaric, malic or lactic acid, it is also possible to use lactic acid-producing yeasts and thus increase the acidity by microbiological means as desired and without declaration. However, the handling of Lachancea thermotolerans harbours a number of oenological challenges.

Moderation: Prof. Dr Christoph-Martin Geilfus, Hochschule Geisenheim University / Dr Daniel Heßdörfer, Bavarian State Institute for Viticulture and Horticulture (LWG) Veitshöchheim

The path to the return of gentle soil cultivation in South Tyrolean viticulture

Florian Haas, Laimburg Research Centre (Italy)

Climate change and sustainability are challenging viticulture - but how can soil management be made sustainable? After 16 years of practical research, this lecture presents how innovative strategies have been developed in South Tyrolean viticulture and what solutions are available for the challenges of tomorrow.

Maintaining and increasing soil fertility through organic fertilisation

Martin Mehofer, Federal College and Federal Office for Viticulture and Fruit Growing Klosterneuburg (Austria)

In order to grow well and produce grapes in sufficient quantity and good quality, vines require fertile and healthy soils in which sufficient quantities of nutrients are available. The cultivation and professional care of various types of green manure make a significant contribution to stabilising the humus content and maintaining soil fertility. Proper application of quality compost A+ can add nutrients to the soil and increase the humus content.

Water balance modelling for climate change adaptation and knowledge transfer

Marco Hofmann, Hochschule Geisenheim University

Moderation: Prof. Dr Lena Keller, Weincampus Neustadt / Dr Martin Pour Nikfardjam, Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau (LVWO) Weinsberg

Sensory significance and reduction of flavour carry-over during the bottling of flavoured wine-based beverages in regular wine

Dr Jörg Gottmann, Döhler Group

Use of glycolipids such as Nagardo® for microbiological stabilisation

Jens Bitzer, LANXESS Deutschland GmbH 

Prof Dr Dominik Durner, Neustadt Wine Campus

"Natural wines" - What is still faulty or how tolerant should wine consumers be?

Dr Christian von Wallbrunn, Hochschule Geisenheim University

Avoidance of mouse taint in winemaking

Dr Martin Pour Nikfardjam, State Teaching and Research Institute for Viticulture and Fruit Growing (LVWO) Weinsberg

Prof Dr Maren Scharfenberger-Schmeer, Neustadt Wine Campus

As a result of climate change, mousiness is increasingly occurring again in winemaking. Chemically, it is caused by three main substances, microbiologically by lactic acid bacteria and Brettanomyces yeasts. New findings on the development and prevention of mousy clay are presented.

Metabolics - visualisation of changes in wines during storage or at the point of sale

Prof. Dr Panagiotis Arapitsas, Fondazione Edmund Mach/University of West Attica (Greece)

Propagation of volatile thiols by applying urea to grapes and by using yeasts and enzymes

Dr Rémi Schneider, Oenobrands SAS (France)

Moderation: Prof. Dr Annette Reineke, Hochschule Geisenheim University / Prof. Dr Kai Voss-Fels, Hochschule Geisenheim University

Resilient and environmentally friendly viticulture through fungus-resistant grape varieties (PiWis)

Dr Komlan Avia, National Research Institute for Agriculture, Food and Environment (INRAE) Colmar (France)

The EU has set itself the ambitious goal of drastically reducing the use of plant protection products - a major challenge for crops such as vines, which are still heavily dependent on them. The development and introduction of fungus-resistant grape varieties (PIWIs) offers one of the most promising solutions with clear economic, health and environmental benefits. This presentation will give an overview of the current status of PIWI breeding, their dissemination and impact, and the perspectives they open up for a sustainable future of viticulture.

NG-VINES: Genome-edited vines for a sustainable future in viticulture

Prof Mario Pezzotti, Università degli Studi di Verona (Italy)

As part of the EdiVite project, DNA-free, genome-edited vines were developed for the first time, including Chardonnay, Cabernet Sauvignon and Glera, which carry targeted mutations for resistance to downy and powdery mildew. The first officially authorised field trials have already been set up in Italy - an important milestone in testing these innovations under realistic viticultural conditions. These trials are crucial to evaluate the performance, stability and sustainability of the new lines and thus pave the way for a wider introduction in European viticulture.

The OIV's de minimis concept for the winegrowing sector

Dr Jean-Claude Ruf, OIV (France)

The OIV document defines the de minimis concept as an analytical threshold below which the presence of a substance is considered insignificant, without this meaning that it is completely absent. The aim is to harmonise the interpretation of trace analysis results in viticulture, distinguishing between meaningful analytical signals and mere background noise. This common framework promotes scientific, legal and social coherence, avoids confusion over „null findings” and supports fair, standardised international trade practices.

VitiMeteo - The internet platform for a sustainable viticultural future

Gottfried Bleyer, State Viticulture Institute Freiburg

Dr Stefan Schumacher, State Viticulture Institute Freiburg

VitiMeteo is an innovative internet platform for forecasting models for pests and diseases in viticulture. This makes it possible to combat harmful organisms in a targeted and sustainable manner. The platform also provides monitoring data on the occurrence of pests and diseases. Historical, current and future weather data, phenology models and other useful information are provided for the planning of viticultural work.

Moderation: Prof. Dr Ulrich Fischer, DLR Rheinpfalz / Achim Rosch, DLR Mosel

Stylistics of PiWi wines - What about the processing and ageing of PiWi grapes?

Management of flavour compounds and polyphenol contents in PiWi wines [DE]

Prof Dr Ulrich Fischer, DLR Rheinpfalz

Management of polyfunctional volatile thiols in wines from viticulture to winemaking [EN]

Prof Dr Philippe Darriet, Université de Bordeaux (France)

Polyfunctional volatile thiols are strong odorants with a positive sensory effect on varietal aroma, even in Riesling wines, even in very low concentrations.

In the summer period, a high water deficit in the vines and a lack of nitrogen influence the precursors of the volatile thiols in the grape berries and the composition of the thiol components in wines. Winemaking processes such as juice extraction methods, yeast strain or type and protection against oxidation have a very large influence on the volatile thiols in wines and on the sensory profile of the wines.

Analysing and avoiding unwanted thiols in a reductive environment [EN]

Prof Dr Vicente Ferreira, Universidad de Zaragoza (Spain)

Non-alcoholic wines - innovations in the production of dealcoholised wines

Targeted winemaking for better quality in non-alcoholic wines [EN]

Lisa Kunz, DLR Rheinpfalz

A decline in wine consumption is being recorded worldwide, partly because consumers are limiting their alcohol intake for health reasons. Instead of wine producers criticising consumer behaviour, it is wiser to proactively develop attractive alcohol-reduced and alcohol-free wines. Many technological and sensory experiments have shown that winemaking that improves the flavour of the base wines leads to wines that are much more strongly characterised by varietal aromas and therefore more palatable alcohol-free wines.

Innovative options for product optimisation of dealcoholised wines [DE]

Dr Matthias Schmitt, Hochschule Geisenheim University

Lisa Zimmermann M.Sc., Hochschule Geisenheim University

The dealcoholisation of wine is accompanied by a more or less significant reduction in wine aromas. Different technological approaches are conceivable to minimise or compensate for these aroma losses. The presentation compares innovative approaches to further improve the quality of dealcoholised wines.

De-alcoholised wines with reduced sugar content for more wine typicity

Sebastian Bausinger, Erbslöh Geisenheim GmbH

Aroma-optimised Riesling dealcoholisation - qualitative process comparison incl. expert tasting [DE]

Peter Meurer, DLR Moselle