This topic introduces and explains the fundamentals of the world's viti- and vinicultural situation, i.e. statistics regarding planted area, produced volumes per country (wine, table grapes, raisins, grape juice), wine styles and traditions in production and aging. It also provides a brief historical overview of the most important wine regions of the world, quality regulations and quality criteria, protected areas of origin and vineyard classification systems. It also introduces students to industry-specific vocabulary used in labelling and describing important wines of the world including terms that describe residual sugar levels, indicate quality and/or aging as well as specific technologies (e.g. "sur lie" or "roble" or "pasito").
This topic aims to provide students with an understanding of the fundamentals of how the world’s viti- and viniculture operates. In it students will explore selected wine regions, learn important terms and abbreviations, grape varieties; wine styles and production specificities and gain insight into wine styles and production specificities.