Our research activities are concentrated on the physico-chemical characterization of non-alcoholic and alcoholic beverages and the assessment of beverage-technological processes, such as thermal and nonthermal preservation, enzyme technology and stabilization techniques for clear and naturally cloudy products and those containing pulp. In processing studies we investigate changes in the relevant substance groups of raw plant materials, particularly fruit and vegetables, from harvest through to the end product (“from farm to fork”). Here we are also interested in developing strategies for avoiding contamination (e.g. chemical elements, microbial substances) and in understanding storage-related changes. A key area is the development of analytical methods for proving authenticity.