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Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Addition of yeast nutrient into grape musts
- Analysis of spatial differences in vegetation and quality of wine grapes
- Characterization of colloidal-soluble additives in wine as well as the development of detection methods
- Determination of sulfur dioxide in fruits and fruit products by HPLC Bio sensor coupling
- Selection and processing of fruits for nutritional criteria to enhance the quality of juices, concentrates and extracts
- Studies of aging processes of anthocyanins in relation to the quality of juice and setting the expiration date in colored juices and colored juice concentrates
- Use of infrared spectroscopy as a screening method for quality control in the manufacture of fruit beverages
- Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines
Involved in research projects
- Analysis of spatial differences in vegetation and quality of wine grapes
- Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products
- Detection, isolation, and characterization of wine proteins relevant for turbidity afterwards as well as methods of preventing protein-turbidity in wines and grape juices
- Influence of homogenization on the internal structure and the resulting properties of certain pulpy fruit juices and purees and demand for energy in the production
Contact
Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
von-Lade-Str. 1
65366 Geisenheim
Hesse
Germany
Phone: +49 6722 502 311
Fax: +49 6722 502 310
Email: Weinanalytik(@)hs-gm.de
