Dr. Jennifer Badura and Dr. Claire Payan have been awarded prizes for their research in enology and beverage technology.
In a ceremony held at Hochschule Geisenheim University on October 22, 2026, the Gerd Erbslöh Foundation honored two outstanding scientific theses in enology and beverage technology. The prizes worth EUR 1,500 each were awarded to Dr. Jennifer Badura and Dr. Claire Payan who presented their research as part of the ceremony in the Gerd Erbslöh Lecture Hall.
Dr. Jennifer Badura received the prize for her thesis entitled “Characterization, regulation and genetic modification of the synthesis of aroma compounds in non-conventional wine yeasts“ , in which she examines the formation of aroma compounds in non-conventional wine yeasts and their regulation. The laudatory speech was given by Dr. Christian von Wallbrunn, who highlighted Baduras outstanding scientific achievements and summarized her personal and professional career.
Following the award presentation, Badura provided guests with creative and tangible insights into her work by presenting two beverages produced from the examined yeasts. The guests were then able to taste one of these beverages. To prove that scientific work can be communicated in an engaging way, the award winner had also illustrated her work and the examined yeast herself.
Dr. Claire Payan was awarded the prize for her thesis entitled “Acidification of musts and wines by fumaric acid: Impact of its addition on the chemical and sensory characteristics of varietal wines in the frame of Climate Change“. In her research, she examines the use of fumaric acid to acidify musts and wines and how it impacts the chemical and sensory characteristics of varietal wines amid climate change. The laudatory speech was given by Dr. Matthias Schmitt who also co-supervised her thesis. Payan presented her work in English.
A reception following the award ceremony offered plenty of opportunities for personal exchange and to discuss the presented research.
Bridging academia and practice
The Gerd Erbslöh Foundation is a prime example of the close ties between Hochschule Geisenheim University and the industry. Founded in 2008 by the Geisenheim entrepreneur Gerd Erbslöh (1927–2019), the foundation awards prizes to recognize outstanding scientific work that promotes the development of Hochschule Geisenheim University or represents a special achievement in the field of enology or beverage technology. Through the prize, the foundation honors scientific excellence and promotes early-career researchers.
Hochschule Geisenheim University would like to thank the Gerd Erbslöh Foundation for their longstanding commitment and ongoing support provided to early-career researchers. The university warmly congratulates the two award winners Dr. Jennifer Badura and Dr. Claire Payan, wishing them every success for their future careers.
