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Dr. Christian von Wallbrunn
Organizational Unit(s):
Department of Microbiology & Biochemistry
Professorship for Microbiology & Biochemistry
Committees:
Senate
Contact:
Phone: +49 6722 502 333
eMail:
Christian.Wallbrunn(at)hs-gm.de
Postal Address:
Von-Lade-Straße 1
D-65366 Geisenheim
Address:
Building 6120
Room 01.61
Von-Lade-Straße 1
65366 Geisenheim
Publications
van Wyk N., Pretorius I.S., von Wallbrunn C.
(2020): Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae. Fermentation 6 (2) DOI: 10.3390/fermentation6020049
Van Wyk N., Kroukamp H., Espinosa M. I., von Wallbrunn C., Wendland J., Pretorius I. S.
(2020): Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies. International Journal of Food Microbiology 324 DOI: 10.1016/j.ijfoodmicro.2020.108615
Matti K., Bernardi B., Brezina S., Semmler H., von Wallbrunn C., Rauhut D., Wendland J.
(2020): Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime. Fermentation 6 (1) DOI: 10.3390/fermentation6010009
van Wyk N., Michling F., Bergamo D., Brezina S., Pretorius I.S., von Wallbrunn C., Wendland J.
(2020): Effect of Isomixing on Grape Must Fermentations of ATF1-Overexpressing Wine Yeast Strains. Foods 9 (6) DOI: 10.3390/foods9060717
Severin H. G., von Wallbrunn C.
(2020): Reiner Wein: Die mikrobielle Belastung von Wein nimmt ab. 978-3-8189-0696-1
Van Wyk N., Grossmann M., Wendland J., von Wallbrunn C., Pretorius I. S.
(2019): The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation. Journal of Agricultural and Food Chemistry 67 (49) S. 13296 - 13505. DOI: 10.1021/acs.jafc.9b06191
Severin H.G., von Wallbrunn C.
(2019): Wein wird immer sauberer: Bestimmung des Keimgehaltes von in Deutschland gehandelten Weinen. Deutsche Lebensmittel-rundschau 115 S. 171 - 180.
Langenberg A.-K., Bink F. J., Wolff L., Walter S., von Wallbrunn C., Grossmann M., Heinisch J.J., Schmitz H.-P.
(2017): Glycolytic functions are conserved in the genome of the wine yeast Hanseniaspora uvarum, and pyruvate kinase limits its capacity for alcoholic fermentation. Applied and Environmental Microbiology 83 (22 e01580-17) S. 1 - 20. DOI: 10.1128/AEM.01580-17
Schenk C., Schulz V., Rosch A., von Wallbrunn C.
(2017): Less cooling energy in wine fermentation - A case study in mathematical modeling, simulation and optimization. Food and Bioproducts Processing 103 S. 131 - 138. DOI: 10.1016/j.fbp.2017.04.001
Gerhards D., von Wallbrunn C., Grangeteau C., Terrat S., Dequiedt S., Alexandre H., Guilloux-Benatier M., Rousseaux S.
(2016): FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must . Journal of Microbiological Methods 121 S. 50 - 58. DOI: 10.1016/j.mimet.2015.12.009
von Wallbrunn C., Grangeteau C., Gerhards D., Alexandre H., Rousseaux S., Guilloux-Benatier M.
(2016): Persistence of two non-Saccharomyces yeasts (Hanseniaspora and Starmerella) in the cellar . Frontiers in Microbiology 7 (Article 268 ) DOI: 10.3389/fmicb.2016.00268
von Wallbrunn C., Großmann M.
(2015): Betriebswasser in der Weinberatung aus mikrobiologischer und chemischer Sicht. Geisenheim S. 35 - 37.
von Wallbrunn C., Gerhards D., Grangeteau C., Rousseaux S., Alexandre H., Guilloux-Benatier M.
(2015): Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation? . Food Microbiology 50 S. 70 - 77. DOI: 10.1016/j.fm.2015.03.009
Guzzon R., Gugole S., Zanzotti R., Malacarne M., Larcher R., von von Wallbrunn C., Mescalchin E.
(2015): Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage . Journal of Applied Microbiology 120 (2) S. 355 - 365. DOI: 10.1111/jam.13004
von Junker C., von Wallbrunn C.
(2015): Holz birgt Gefahren. Das deutsche Weinmagazin (21) S. 18 - 21.
Wegmann-Herr P., Berner M., Dickescheid C., von Wallbrunn C., Nickolaus P., Durner D.
(2015): Influence of ascorbic acid, sulfur dioxide and glutathione on oxidation product formation in wine-like systems. EDP Sciences DOI: 10.1051/bioconf/20150502005
Gerhards D., von Wallbrunn C., Büchl N., Wenning M., Scherer S.
(2015): Terroir of yeasts? - Application of FTIR spectroscopy and molecular methods for strain typing of yeasts . S. Art-Nr 02001 DOI: 10.1051/bioconf/20150502001
Grangeteau C., Rousseaux S., Roullier-Gall C., Ballester J., Gerhards D., von Wallbrunn C., Schmitt-Kopplin P., Guilloux-Benatier M., Alexandre H.
(2014): Do agricultural practices have an impact oon yeast grape biodiversity and on sensory quality of wine? . S. 327 - 329.
Borzi A., Merger J., Müller J., Rosch A., Schenk C., Schmidt D.M., Schulz V., Velten K., von Wallbrunn C., Zänglein M.
(2014): Novel model for wine fermentation including the yeast dying phase. DOI: arXiv:1412.6068
Gerhards D., Lehnigk C., von Wallbrunn C.
(2014): The influence of wild yeasts biodiversity and grape processing on aroma compounds in wines of the grape varieties 'Riesling' and 'Spätburgunder'. S. 189 - 191.
von Wallbrunn C., Gerhards D., Wenning M., Scherer S.
(2013): Identification of yeasts in microbial communities during the winemaking process by FTIR spectroscopy . S. 84 DOI: 10.1002/yea.2972
von Wallbrunn C.
(2013): Mikrobiologisch bedingte Fehltöne im Holzfass / Reinigungsprobleme und kellerwirtschaftliche Hygiene . S. 11 - 12.
von Wallbrunn C.
(2013): Wenn's im Keller blubbert: alkoholische Gärung 2013. Der deutsche Weinbau 15 (13) S. 12 - 16.
Gerhards D., Büchl N., Wenning M., Scherer S., von Wallbrunn C.
(2012): A novel application for FTIR spectroscopy: Identification of yeasts in microbial communities during the winemaking process. S. 142
Gerhards D., Lehnigk C., Büchl N., Wenning M., Scherer S., von Wallbrunn C.
(2012): Biodiversity and development of yeasts from Riesling vines to wines monitored by FT-IR Oeno 2011. Paris Dunod S. 263 - 268.
978-2-10-057596-1
Kammer K., von Wallbrunn C., Dietrich H.
(2012): Chitosan: Einsatz als alternatives Schönungsmittel in der Weinbereitung?. Das deutsche Weinmagazin 67 (4) S. 16 - 21.
Sieber E., von Wallbrunn C., Großmann M.
(2012): Control of microbiological spoilage in wine fermentation. International Journal of Medical Microbiology 302 (Supplement 1) S. 128
Sieber E., von Wallbrunn C., Großmann M.
(2012): Ester synthesis of immobilized non-Saccharomyces and its impact on wine aroma. Frankfurt am Main GDCh S. 187
978-3-936028-73-7
Sieber E., Fischer S., Zhang Z., Heinisch J., von Wallbrunn C.
(2012): Genetics of ester synthesis in Hanseniaspora uvarum during fermentation of wine. S. 55
Gerhards D., Lehnigk C., Büchl N., Wenning M., Scherer S., von Wallbrunn C.
(2012): Monitoring the development of yeast biodiversity from grapes to wine by FT-IR technology. S. 72 - 73.
Gerhards D., Lehnigk C., Wenning M., Scherer S., von Wallbrunn C.
(2012): Novel method: Identification of yeast biodiversity by FT-IR spectroscopy. S. 20
Großmann M., Ochocki T., von Wallbrunn C.
(2012): Reasons for off-flavour wines even after intensive oak barrel cleaning procedures. S. 70
Großmann M., Ochocki T., Fritsch S., Pfeifer W., Rauhut D., von Wallbrunn C.
(2012): Reasons for persistence of microbial off-flavours in cleaned oak barrels. S. 58
von Wallbrunn C., Großmann M., Schoeman H.
(2012): Risk assessment of genetically modified yeast during the process of wine making. Paris Dunod S. 316 - 320.
978-2-10-057596-1
Fischer S., Sieber E., Zhang Z., Heinisch J., von Wallbrunn C.
(2012): The genetics of ester synthesis in Hanseniaspora uvarum during winemaking. Biospektrum (Sonderausg.2012) S. 239
Kammer K., von Wallbrunn C., Dietrich H.
(2011): Chitosan - ein neues Schönungsmittel für die Most- und Weinbehandlung. S. 20 - 22.
von Wallbrunn C., Moll M., Schneider I.
(2011): Die alkoholische Gärung: Quelle biogener Amine?. Das deutsche Weinmagazin 66 (20) S. 12 - 16.
Gerhards D., Lehnigk C., Büchl N., Wenning M., Scherer S., von Wallbrunn C.
(2011): From grapes to wine: Monitoring the development of yeast populations by FTIR. S. 111
von Wallbrunn C.
(2011): Gärkontrolle einmal anders. Das deutsche Weinmagazin 66 (18) S. 32 - 34.
Großmann M., Schoeman H., von Wallbrunn C.
(2011): Genetically modified wine yeast and risk assessment studies covering steps of the wine making process. Oenoplurimedia S. 97 - 99.
Großmann M., Kießling F., Singer J., Schoeman H., Schröder M.-B., von Wallbrunn C.
(2011): Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process. Annals of Microbiology 61 S. 103 - 115. DOI: 10.1007/s13213-010-0088-2
Großmann M., Kießling F., Singer J., Schoeman H., Schröder M.-B., von Wallbrunn C.
(2011): Genetically modified wine yeasts: Actual situation and risk assessment. S. 79 - 94.
Großmann M., Ochocki T., Pfeifer W., von Wallbrunn C., Rauhut D.
(2011): Holzfass-bedingte Fehltöne und mikrobiologische Probleme der Holzfassreinigung. S. 33 - 34.
Gerhards D., Büchl N., Lehnigk C., Wennig M., Scherer S., von Wallbrunn C.
(2011): Untersuchung natürlicher standortspezifischer Hefepopulationen und ihre Bedeutung für die Qualität spontan vergorener Weine. S. 111 - 114.
von Wallbrunn C.
(2010): Mit Infrarotstrahlen Hefen Namen geben - Identifizierung von Hefen mittels Fourier-Transform-Infrarotspektroskopie. Das Campus-Magazin S. 12 - 13.
von Wallbrunn C., Gerhards D.
(2010): Spontangärung - Die unendliche Geschichte .... Das deutsche Weinmagazin 65 (22) S. 12 - 15.
Gerhards D., Schnell S., Großmann M., von Wallbrunn C.
(2009): Étude de la métacaspase YCA1 pour la détection de l'apoptose chez S. cerevisiae pendant la fermentation alcoolique du moût de raisin. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques 132 S. 66
Kauer R., Hoffmann J., Rück C., Schild C., Stölben T., von Wallbrunn C.
(2009): Is there an effect of organic plant treatment on yeast populations and spontaneous fermentations?. Paris Institut Pasteur S. 114
Gerhards D., Schnell S., Großmann M., von Wallbrunn C.
(2009): Metacaspase YCA1: A gene responsible for apoptosis in Saccharomyces cerevisiae during alcoholic fermentation of grape must?. S. 218
von Wallbrunn C.
(2009): Mikrobiologische Qualitätskontrolle. 978-3-8001-5689-4
Großmann M., Lederer M., von Wallbrunn C.
(2008): "Programmierter Zelltod" bei Weinhefen Saccharomyces cerevisiae als Ursache für Gärstörungen. Chaintré S. 75 - 80.
2-905428-32-5
Wongputtisin P., von Wallbrunn C., Khanongnuch C., Lumyong S.
(2008): Identification of yeasts isolated from Chinese yeast cake using PCR-RFLP analysis. S. 177 - 181.
Stölben T., Rück C., Herrbruck T., Kauer R., von Wallbrunn C.
(2008): Influence of organic plant treatment on the terroir of microorganisms. S. 395 - 400.
von Wallbrunn C., Großmann M.
(2008): Nachweis von gentechnisch veränderten Hefen im Rahmen der Weinbereitung. Erlangen Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit Schriftenreihe Gentechnik für Umwelt- und Verbraucherschutz 2 S. 97 - 103.
978-3-939652-61-8
Lederer M., Menke M., Muno-Bender J., von Wallbrunn C.
(2008): Untersuchungen zur Produktendkontrolle und Identifizierung von Hefen bei in Deutschland gehandeltem Wein. Chaintré Oenoplurimedia S. 123 - 126.
2-905428-32-5
Herrbruck T., Kauer R., Rauhut D., Rück C., von Wallbrunn C.
(2007): Auswirkungen von Pflanzenschutzstrategien im ökologischen Weinbau auf die Hefepopulation, den Gärverlauf und das Aromaprofil der Weine. S. 88 - 92.
Großmann M., Oberbeck G., Lederer M., von Wallbrunn C.
(2007): Der programmierte Zelltod der Weinhefe Saccharomyces cerevisiae als Ursache für Gärstörungen. S. 296
Röder C., von von Wallbrunn C., Fröhlich J.
(2007): Detektion und Untersuchung der Verbreitung der weinrelevanten Schädlingshefe Dekkera (Brettanomyces) bruxellensis in Rheinhessen. Deutsche Lebensmittel-rundschau 103 (8) S. 353 - 359.
Menke M., Lederer M., Muno-Bender J., Großmann M., von Wallbrunn C.
(2007): Mikrobielle Qualitätskontrolle im Wein - Eine Erhebung zu in Deutschland gehandelten Weinen. Deutsche Lebensmittel-rundschau 103 (5) S. 197 - 202.
von Wallbrunn C.
(2007): Nachweis und Überwachung: Sicherheitsbewertungen zum Einsatz gentechnisch veränderter Hefen bei der Weinbereitung. S. 125 - 132.
von Wallbrunn C., Lederer M., Menke M., Muno-Bender J.
(2007): Quality control of wine - A survey about bottled wines traded in Germany.
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