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Coordinated projects of "Hochschule Geisenheim University"
FACE - 1. Cultivation - abiotic interactions (water and temperature)
Project code: keine Angaben
Excutive institution: Hochschule Geisenheim University
Contract period: 2009 - 2011
FACE - 2. Biotic interactions (microorganisms, plant pathogens, herbivorous insects)
Project code: keine Angaben
Excutive institution: Hochschule Geisenheim University
Contract period: 2009 - 2011
FACE - 3. Product quality (content and sensors) and process quality
Project code: keine Angaben
Excutive institution: Hochschule Geisenheim University
Contract period: 2009 - 2011
FACE - 4. Modeling - Review
Project code: keine Angaben
Excutive institution: Hochschule Geisenheim University
Contract period: 2009 - 2011
Collaborative project: Development of efficient high throughput (HT) techniques for selection of grapevine cultivars with high acid stabilty, 1: Development of markers for acid content for MAS in crossbreeding of Vitis vinifera - subproject 3
Project code: 2814507410
Excutive institution: Hochschule Geisenheim University
Contract period: 2011 - 2014
German participation in meetings of expert groups of the International Organisation of Vine and Wine (OIV) in March 2006 in Paris
Project code: 06HS002
Excutive institution: Hochschule Geisenheim University
Contract period: 2006 - 2006
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code: 2810HS018
Excutive institution: Hochschule Geisenheim University
Contract period: 2010 - 2013
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code: 2810HS019
Excutive institution: Hochschule Geisenheim University
Contract period: 2010 - 2013
OIV in Paris in June 2005
Project code: 2805HS033
Excutive institution: Hochschule Geisenheim University
Contract period: 2005 - 2005
OIV in Paris in March 2005
Project code: 2805HS006
Excutive institution: Hochschule Geisenheim University
Contract period: 2005 - 2005
Coordinated projects of subordinate institutions of "Hochschule Geisenheim University"
Breeding and testing of substrate varieties
Project code: 04HS003
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2004 - 2004
Collaborative project: Resource Management –Implementation of Modern Irrigation Scheduling Strategies for Quality Assurance in Viticulture – Subproject 1
Project code: 2814401408
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2009 - 2013
Studies on the impact and causes of integrated, organic and biodynamic farming methods on the vegetative and generative growth of the vine as well as the quality of grapes, must and wine
Project code: keine Angaben
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2010 - 2013
Influence of regional climate changes on the water balance of the vine plants: a risk analysis for the steep slope region Middle Rhine and Moselle with the help of a physiological model
Project code: keine Angaben
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2009 - 2012
Studies on the existence and extent of genetic variations of traditional grape varieties with respect to the conservation of genetic resources
Project code: 2804HS021
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2005 - 2008
Novel viticulture systems for sustainable production and products. Subproject G
Project code: 031A349G
Excutive institution: Center Viticulture and Horticulture - Institute for General and Organic Viticulture
Contract period: 2015 - 2018
Ensure product quality food produced by fermentation with a new method for the early detection of incipient fermentation disorders and triggering factors
Project code: AiF 13436 N
Excutive institution: Center for Analytical Chemistry and Microbiology - Institute of Microbiology and Biochemistry
Contract period: 2003 - 2005
Influence of different processing methods on microflora and quality of spontaneously fermented wines
Project code: AiF 17180 N
Excutive institution: Center for Analytical Chemistry and Microbiology - Institute of Microbiology and Biochemistry
Contract period: 2011 - 2013
Addition of yeast nutrient into grape musts
Project code: 99HS050
Excutive institution: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period: 2004 - 2006
Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines
Project code: AiF 16008 N
Excutive institution: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period: 2009 - 2011