Wolfgang Pfeifer (Oenologist)

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Wolfgang Pfeifer (* 1952 or 1953; † February 4, 2020 ) was a German oenologist .

Pfeifer, himself from 1970 to 1973 student at the engineering school in Geisenheim and the Fachhochschule Wiesbaden, department Geisenheim, graduating as Dipl.-Ing. , taught sensor technology and cellar technology for 37 years at the Geisenheim Faculty of the Wiesbaden University of Applied Sciences and RheinMain University of Applied Sciences , from 2013 Geisenheim University of Applied Sciences , and conducted research at the Institute of Oenology at the Geisenheim University of Applied Sciences for 37 years until his retirement in January 2018 . Pfeifer was a member of the Association of German Oenologists and from 1983 to 1998 managing director of the Association of Former Geisenheimers , the alumni association of the Geisenheim University of Applied Sciences.

He was considered an expert in artisanal wine and sparkling wine production such as bottle fermentation . Pfeifer was the initiator of the Geisenheim sparkling wine project, which has contributed significantly to the German sparkling wine miracle of the last decade.

Pfeifer dealt with the biochemical and physical basics of wine production and taste improvement and was called in in the press as an expert on questions of viticulture.

He was a lecturer as well as companion and mentor of many former students in his department and was called "Geisenheimer Sektguru" in the daily Wiesbadener Kurier .

Fonts

  • with Johann Seckler, Fritz Zürn: Process for winemaking without the addition of sulphurous acid. In: Wine Science. 45, No. 4, 1990, pp. 85-90.
  • with Frank Will, Helmut Dietrich: The importance of colloids for the quality of wine. In: Wine Science. 46, No. 4, 1991, pp. 78-84.
  • with Werner Diehl: The influence of different wine-growing methods and containers on the oxygen-binding ability of wines with special consideration of the barrel vinification. In: Wine Science. 50, No. 3, 1995, pp. 77-86.
  • with Christa Hanten, Randolf Kauer, David Schwarzwälder, Wolfgang Thomann; editorial director Eckhard Supp : Der Brockhaus Wein. International growing areas, grape varieties and technical terms. Brockhaus , 2005. 2nd edition 2008, ISBN 978-3-76530-281-7 .
  • with Carlo Manfred Bermes, Konrad Bernath, Thomas Flüeler, Tilo Hühn: Measures to increase the mercapto-hexanol precursors. In: German viticulture. 13, 2011, pp. 12-16.
  • with Cordula Junker, Thorsten Ochocki, Doris Rauhut, Manfred Grossmann, Christian von Wallbrunn: Microbiological Problems and Off-Flavors during Storage and Aging of Wine in Barrels. In: American Journal of Enology and Viticulture. No. 63, 2012, p. 454A.
  • with Achim Rosch, Michael Lipps, Christopher Lentes: Filtration problems with Botrytis wines: spectrum of effects of filtration enzymes. In: The German Wine Magazine. Issue 14, 2015, p. 26 ff.
  • with Achim Rosch, Christopher Lentes: Avoiding filtration problems. In: Wine & Fruit Growing Professional. SPV, 2018, pp. 9–11.

Web links

Individual evidence

  1. ↑ a b c d Ulrich Sautter: Wolfgang Pfeifer died unexpectedly. In: Falstaff . February 7, 2020, accessed February 14, 2020
  2. ↑ Das Deutsche Weinmagazin, issues 1–12, Dr. Fraund GmbH, 2007 [1]
  3. ↑ a b Geisenheim University mourns the loss of Wolfgang Pfeifer. Geisenheim University of Applied Sciences, February 5, 2020, accessed on February 14, 2020
  4. ↑ 125 years VEG, p. 11 [2]
  5. ^ The Joy of Sekt, The World of Fine Wine
  6. ↑ Wolfgang Pfeifer died at the age of 67. In: Wiesbaden Courier . February 6, 2020
  7. ↑ a b "Wolfgang Pfeifer, the sparkling wine guru from Geisenheim and my old Prof." via Facebook Mark Barth, Wein- und Sektgut Barth: Dipl.-Ing. Wolfgang Pfeifer and his sparkling wine project. Geisenheim University, January 2, 2015, accessed on February 14, 2020 with a photo of the newspaper article: Bernd Minges: With high pressure through the vault - Sparkling wine production popular in Geisenheim: Students experiment with classic bottle fermentation, Wiesbadener Tagblatt , December 31, 2014 genios.de /
  8. ↑ Claudia Ehrenstein: Cuvée vom Koog. In: The world . September 23, 2009
  9. ↑ Herbert Hacker, Ulrich Sautter: "Pseudo-Quality". Interview with Wolfgang Pfeifer. In: Falstaff . No. 5, 2014
  10. ↑ Like a stake. In: Der Spiegel . November 16, 1992
  11. ↑ Brahms likes good wine. In: Frankfurter Allgemeine Zeitung . June. 17.2013
  12. ↑ Ulrich Sautter: Global Warming: 2009 also German top wines "acidified". In: Wine connoisseur. June 17, 2010
  13. ↑ In the Rheingau Riesling growing area, the sparkling wine can also be made from other grape varieties wiesbadener-kurier.de, December 31, 2016
  14. ↑ [3]
  15. ↑ Der Brockhaus, Wein isbns.tw
personal data
SURNAME Pfeifer, Wolfgang
BRIEF DESCRIPTION German oenologist
DATE OF BIRTH 1952 or 1953
DATE OF DEATH 4th February 2020