Programme

Wine culture - precise, efficient and sustainable development

Winegrowing policy

Focus on producers - the future and competitiveness of viticulture in the EU

📅 01 December 2025

🇩🇪 🇬🇧 🇫🇷 🇮🇹

Introduction and welcome

Christian Schwörer, DWV Secretary General

Klaus Schneider, DWV President

Greetings and keynotes

Anna Zenz, German Wine Queen

Daniela Schmitt, Minister for Economic Affairs, Transport, Agriculture and Viticulture (RL-P)

Johannes Steiniger, MdB, agricultural policy spokesman for the CDU/CSU parliamentary group in the Bundestag

Joachim Rukwied, DBV President

Moderation: Daniela Zandona, EFOW

Gilles Ehrhart, CNAOC (France)

Alexandre Comellas, P.O. CAVA (Spain)

Dr Hermann Morast, Württemberg Winegrowers' Association

Prof Alberto Ribeiro de Almeida, Instituto dos Vinhos do Douro e Porto (Portugal)

Michael Wild, South Tyrol Wine Consortium (Italy)

Introduction

Christian Schwörer, DWV Secretary General

Greetings and keynotes

Peter Hauk, Minister for Food, Rural Areas and Consumer Protection (B-W)

Christel Jagst, Federal Ministry of Agriculture, Food and Home Affairs

Christine Schneider, MEP

Isabel Mackensen-Geis, Member of the Bundestag

Moderation: Karin Eymael, Meininger Verlag

Dr Riccardo Ricci Curbastro, EFOW

Dr Luca Rigotti, COPA-COGECA

Mauro Poinelli, EU Commission

Christine Schneider, MEP

Klaus Schneider, DWV President

Luise Böhme, DWV Vice President

Evening reception of the DWV and
Presentation of the Wine 2025 Architecture Prize

📅 01 December 2025

🇩🇪

Moderation: Eva Holdenried, Chamber of Architects RL-P

Daniela Schmitt, Minister for Economic Affairs, Transport, Agriculture and Viticulture (RL-P)

Joachim Rind, President of the RL-P Chamber of Architects

Heinz-Uwe Fetz, DWV Vice President

Anna Zenz, German Wine Queen

Prof Kerstin Schultz, Chairwoman of the Jury

Aline Haug, jury member

Scientific conference I

📅 02 December 2025

🇩🇪 🇬🇧

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

Young Winegrowers' Congress by BDL

📅 02 December 2025

🇩🇪

17:00 to 18:30

Moderation: Maike Delp, BDL

Prof Dr Martina Boehm, Baden-Württemberg Cooperative State University (DHBW) Heilbronn

Prof Dr Martina Boehm, Baden-Württemberg Cooperative State University (DHBW) Heilbronn

Dr Bernd Bienzeisler, Fraunhofer IAO KODIS

Reiner Graul, Bormann & Gordon GmbH

Johannes Lenz, Federal Ministry of Agriculture, Food and Home Affairs

Luise Böhme, DWV Vice President

Evening event
Rheinhessen meets International DWV Congress

📅 02 December 2025

 

from 7 pm

organised by the Verein Ehemaliger Rheinhessischer Fachschüler Oppenheim e.V. (VEO)

 

Scientific conference II

📅 03 December 2025

🇩🇪 🇬🇧

Moderation: Dr Matthias Mend, Bavarian State Institute for Viticulture and Horticulture (LWG) Veitshöchheim

Keynote speeches

Winery Gruber Röschitz in Röschitz (Austria) - Kurt Sattler, MArch, Architects Collective & AC Industrial / Patrick Herold, MArch, Architects Collective, Vienna (Austria)

Cantzheim winery in Kanzem/Saar, winner of the "Wine Architecture Prize 2022" - Alexander Bonte, Max Dudler architects, Berlin

Terroir f - Dr Juliane Urban, Bavarian State Institute for Viticulture and Horticulture (LWG) Veitshöchheim

Panel discussion

Alexander Bonte, Max Dudler architects, Berlin

Anna Reimann, Cantzheim Winery & Guest House, Kanzem/Saar

Kurt Sattler, MArch, Architects Collective & AC Industrial, Vienna (Austria)

Patrick Herold, MArch, Architects Collective, ien (Austria)

Dr Juliane Urban, Bavarian State Institute for Viticulture and Horticulture (LWG) Veitshöchheim

Moderation: Prof Dr Markus Pillmayer, Munich University of Applied Sciences

Wine and gastronomy tourism: opportunities and challenges [EN]

Dr Maria del Pilar Leal Londoño, Barcelona School of Tourism & Hospitality (Spain)

This presentation highlights best practices in Spanish wine and gastronomy tourism, focussing on Catalonia and the Canary Islands. It uses case studies to show how wineries and food producers combine wine, gastronomy and culture to create unique visitor experiences. It addresses challenges such as seasonality, sustainability and competition and highlights opportunities for innovation. The aim is to inspire German wineries by showing how Spanish businesses are transforming wine into an experience that strengthens brands, opens up new markets and increases competitiveness.

Presentation of the Global Wine Tourism Report 2025 [DE]

Prof. Dr Prof. h.c. Gergely Szolnoki, Hochschule Geisenheim University

The Global Wine Tourism Report 2025 - based on findings from 1,310 wineries in 47 countries - provides a comprehensive picture of global wine tourism. It shows the strong economic importance, rising visitor numbers in Europe, growing interest among younger travellers and the trend towards sustainability and innovation. The report sets a global benchmark and provides wineries and decision makers with data to drive growth and resilience.

Between pleasure and significance - in search of the value of wine tourism in Baden-Württemberg [DE]

Ellen Kneib, Schwarzwald Tourismus GmbH

Mara Braun, State Teaching and Research Institute for Viticulture and Fruit Growing (LVWO) Weinsberg, Württemberg Wine Trails Project Centre

What is the economic significance of wine tourism in Baden-Württemberg? The study commissioned as part of the Baden and Württemberg wine tourism projects to determine the economic factor of wine tourism analyses the development opportunities that wine tourism offers the wine tourism players in the region. The presentation provides insights into the results and shows the potential that can be derived from them for the further development of wine tourism.

Living Moselle - Connecting people, wine and culture [DE]

Simone Röhr, Fascination Moselle

The presentation provides insights into how targeted regional marketing can strengthen the Moselle region as a place to live and experience. Current and planned projects will be presented that support the preservation of the unique cultural wine landscape and further develop wine tourism in a future-oriented way. Examples include the staging of steep-slope vantage points, the early season through the „Mosel blossoms“ theme year and the www.bauen-im-moseltal.de platform, which makes building culture and regional specialities visible.

Wine tourism and education [DE]

Prof Dr Jonas Müller, Würzburg University of Applied Sciences

In the winter semester 2025/26, the first Bachelor's degree programme in Culinary and Wine Tourism in Germany was launched at the Würzburg-Schweinfurt University of Applied Sciences. The degree programme combines the fields of culinary arts, wine industry and tourism and thus addresses current developments in culinary culture, regionality and sustainable value creation in rural regions. The presentation explains the origins, content, target groups and career prospects of the degree programme as well as initial feedback from students and regional partners.

Moderation: Prof. Dr Martina Boehm, Baden-Württemberg Cooperative State University (DHBW) Heilbronn / Prof. Dr Marc Dreßler, DLR Rheinpfalz

Rethinking wine: market adaptation and business model innovations

Eliah Werner, Young Poets

Eliah Werner gives an insight into how a modern wine line was created from a passion, which as a business model ensures wine market success in challenging times and addresses the particularly sought-after consumer groups of the future (millennials, Gen Z). In addition to top wines and skilful modern marketing, the sales partnership is also a building block for success and the presentation will also report on international growth.

Rethinking wine management: quantum leaps in business management

Uwe Aichele, private brewery Eichbaum Mannheim

Change management, business models and product innovations: The brewing industry has already experienced various phases of consolidation. Eichbaum Brauerei has experienced reinventing itself - even in pain. The company has been based in Mannheim since 1679 and has experienced changes of ownership, restructurings, management buy-outs and more. How can you successfully organise change processes in shrinking markets? What role do business models, product innovations, venture markets ... play, even outside your own comfort zone?

Rethinking sector attractiveness: financing and investment

Stefan Langer, VR Bank Mittelhaardt eG

The wine industry from the bank's perspective: With its headquarters in the heart of the wine route and its regional roots, winegrowers and related industries are an important clientele for VR Bank Mittelhaardt. The changing economic situation in Germany and the market situation for wine in particular also have an impact on risk assessment. How does the financial institution assess the situation? What effect does the risk assessment have and what happens to the previous collateralisation if the prices for wine parcels fall? What recommendations does the banking partner give the businesses to secure their future? From risk assessment and key figures to business model assessment.

Rethinking the wine range: restructuring and reorganisation

Christian Danner, Ortenauer Weinkeller, Offenburg

Daring to do something new: A report on a massive operational reorganisation to gain market share with increased market orientation. What indicators prompted the operational measures, what was initiated and to what effect? What effect does the ownership constellation with EDEKA have?

Wine Science Interaction

Rethinking sustainable success: "must have" instead of "nice to have"

Sandra Morsch

Katharina Kleiner

Realising sustainable change: Ambitions, goals, measures and successes. As part of an interactive format, the latest scientific findings on the market and producer response will be highlighted and the audience will be directly involved.

Moderation: Prof. Dr Simone Loose, Hochschule Geisenheim University / Bernd Wechsler, DLR Rheinhessen-Nahe-Hunsrück

Securing the future through innovative marketing: practical examples and strategy discussion

The future viability of German wineries depends crucially on innovative and market-orientated sales strategies. In this session, we will take a look at developments on the international wine market and the latest market research findings on the consumption habits of Gen Z in Germany. In a best practice round, three winery managers will share their practical experiences and show how they are utilising opportunities at home and abroad. The discussion with Bernd Wechsler and Simone Loose opens up a broad view of perspectives and impulses for the industry.

Trends and developments on the global wine market

Giorgio Delgrosso, OIV (France)

Young Consumers" market research results

Melanie Broyé-Engelkes, DWI

Best practices - market and sales strategy

Alexander Jung, Jakob Jung Winery, Rheingau

Markus Bonsels, BIBO RUNGE Winery, Rheingau

Thomas Vogel, Winzergenossenschaft Herxheim am Berg, Palatinate

Moderation: HR Mag. Ing. Franz G. Rosner, Higher Federal Institute and Federal Office for Viticulture and Fruit Growing Klosterneuburg

PET, BiB and aluminium as possible packaging alternatives for wine 

Prof Dr Rainer Jung, Hochschule Geisenheim University

PET bottles, bag-in-box packaging and aluminium cans or bottles are alternative packaging for wine that are already widely used in many sectors and international markets. The ecological advantages over glass bottles, particularly in terms of transport weight and material efficiency, are significant. The lecture will present the results of current comparative studies of wine storage with different PET bottle variants, bag-in-box variants and an aluminium bottle from the Institute of Oenology at Hochschule Geisenheim University.

Reusable is real circular economy! New reusable solutions in Austria

Dipl.-Ing. Christian Pladerer, Austrian Institute of Ecology

Sustainability assessment of packaging systems for wine

Prof Dr Dominik Durner, Neustadt Wine Campus

Panel discussion - Innovative logistics solutions

Moderation: Prof Dr Dominik Durner, Weincampus Neustadt

Philipp Haderer M.Sc., Austrian Institute of Ecology

further participants tbc

3rd Wine Graduatesʼ Forum

📅 03 December 2025

🇬🇧

08:30 to 10:30 a.m.

Moderation: Prof Dr Manfred Stoll, Hochschule Geisenheim University

Assessment of Vine's Annual Carbon Stocks by Means of 3D Reconstruction

Marco Bignardi, Hochschule Geisenheim University

This study focuses on the utilisation of grapevine geometry by means of point cloud to estimate vine biomass, elemental carbon content along with their spatio-temporal variability. This contributes in the assessment of vine carbon sequestration over the growth stages, while it allows to monitor vineyard's role as a carbon sink and quantifying its carbon footprint.

Agri-PV in viticulture: adaptation and mitigation strategies to climate change

Lucía Garstka, Hochschule Geisenheim University

From water scarcity to efficiency: challenges and opportunities in irrigation management

Tomás Ortiz Pardo, Universidad Nacional de Cuyo (Argentina)

To encourage change and raise awareness among producers and the public around the world, about the need to shift towards much more sustainable and efficient practices, that can help to make water use more efficient in vineyards.

Innovation and democratisation towards increasing adoption of digital technologies in agriculture

Tetiana Pavlenko, Hochschule Geisenheim University

This study sets out a roadmap that links innovation and democratisation in viticulture, thereby empowering small-scale winegrowers to embrace digital transformation. By encouraging collaboration between technology providers, researchers and practitioners, the goal is to speed up the development of digital vineyards. This initiative promotes sustainable practices, encourages the sharing of knowledge, and ensures equal access to digital opportunities within the wine industry.

Can native pupal parasitoids enhance the biological control of Drosophila suzukii (Diptera: Drosophilidae) in vineyards using an area-wide pest management approach?

Mathilde Ponchon, Hochschule Geisenheim University

This research evaluates whether the native pupal parasitoids Trichopria drosophilae and Pachycrepoideus vindemiae can parasitise spotted-wing drosophila (Drosophila suzukii) pupae and limit fly adult spread in vineyards through an area-wide management approach. It could contribute to promoting sustainable viticulture by reducing pesticide use, preserving biodiversity, and minimising crop losses, while providing both environmental and economic benefits to the wine industry.

Developing an ISO11783-compliant prescription map for variable rate spraying in vineyards based on 3D canopy reconstruction

Björn Poss, Hochschule Geisenheim University

This presentation focuses on developing an ISOBUS-compliant prescription map for variable rate spraying in vineyards based on LiDAR derived 3D canopy reconstruction. The approach enables spatially precise and demand-oriented pesticide application, fostering sustainability and digital standardisation in precision viticulture.

Towards a Sustainable Pest Management in German Viticulture: A balanced and holistic approach to Ecology, Economy and Society with Consideration of Stakeholder Perspectives

Juliane Schäfer, Neustadt Wine Campus

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

Impact of Fermentation Redox Management on Polyfunctional Thiols in Model Wine

Julian Döbler, Weincampus Neustadt

Innovative Membrane Processes for Sustainable Wine Dealcoholisation

Lorenzo Italiano, Hochschule Geisenheim University

This research presents a technically innovative membrane-based process that can reach an efficient dealcoholisation of a wine while preserving the quality. Integrating dialysis membranes with a reverse osmosis (RO) system to selectively remove ethanol while minimising water loss. It will allow small and medium wineries to produce dealcoholised or low-alcohol wines without relying on third-party services.

Oenological measures to improve sensory quality of dealcoholised wines

Lisa Kunz, DLR Rheinpfalz

One major cause for worldwide decline in wine consumption is the trend among consumers to limit their alcohol intake for health reasons. Instead of criticising consumer behaviour, it is better to proactively develop attractive low-alcohol and non-alcoholic wines. Many technological and sensory experiments have shown that a modified winemaking processes for improved aroma and taste properties of the base wines will result in non-alcoholic wines with a stronger varietal aroma and thus a more pleasant taste.

PIWI: Where Sustainability meets Wine Quality

Maria Maglione, JKI Federal Research Centre for Cultivated Plants

This study demonstrates that new fungus-resistant grapevine cultivars (PIWIs) not only show strong disease resistance but also have the capacity to produce high-quality wines. Their sensory profiles are markedly shaped by winemaking techniques, confirming their potential as sustainable and high-quality alternatives to traditional varieties in the context of climate change.

Commercial red wines under the lens: a snapshot of colloidal diversity

Sara Zanella, Università degli Studi di Padova (Italy)

This research provides new insights into the colloidal diversity of red wines, helping to clarify the relationship between composition and stability. It advances wine science by expanding our understanding of red wine colloids, still not fully characterised, and offers new perspectives for further exploring the environmental and winemaking factors that influence colloidal properties.

Moderation: Prof. Dr Prof. h.c. Gergely Szolnoki, Hochschule Geisenheim University

Sustainable Wine Tourism as Practised by Winery and Industry Leaders

Susan Bail, Hochschule Geisenheim University

Studies have identified widespread confusion and ambiguity around the practical implementation, required resources and claimed benefits of Sustainable Wine Tourism (SWT). This research draws on insights from leading SWT practitioners around the world to synthesise the core practices contributing to their success, with the aim of facilitating broader industry adoption.

Evaluation of the motives and barriers of Austrian wine producers for "Sustainable Austria"

Henrike Heinicke, BOKU Vienna (Austria)

Leveraging Geomarketing to Optimise Wine Sales in Times of Market Disruption

Christoph Kiefer, Hochschule Geisenheim University

Based on ERP data from more than 600 German wineries, this research project applies geomarketing methods to visualise wine sales across regions and uncover untapped market potential. The interactive analysis tool helps decision makers respond to evolving consumer demand and strengthen data-driven strategic planning across the wine sector.

Project "Wine-Tourism-Cluster Neckar-Zaber"

Laura Liebgut, State Teaching and Research Centre for Viticulture and Fruit Growing Weinsberg (LVWO)

The Instagrammed Vineyard: Understanding Wine Influencer Marketing Through Consumer Insights and Industry Perspectives

Marit Lusti, Université de Bordeaux (France)

Exploring Price Determinants of Natural Wines in Italy: The Role of Territorial Certification

Ervin Zeka, University of Bari Aldo Moro (Italy)

16:30 to 17:00 Award ceremony by Klaus Schneider, DWV President

Subject to change without notice.

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