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[Translate to English:] Publikationen
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Badura J., van Wyk N., Brezina S., Pretorius I. S., Rauhut D., Wendland J., von Wallbrunn C.
(2021): Development of Genetic Modification Tools for Hanseniaspora uvarum. International Journal of Molecular Sciences 22 (4) DOI: 10.3390/ijms22041943
Wohlfahrt Y., Patz C., Schmidt D., Rauhut D., Honermeier B., Stoll M.
(2021): Responses on must and wine composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE). Foods 10 (1) DOI: 10.3390/foods10010145
Tarasov A., Giuliani N., Dobrydnev A., Schuessler C., Volovenko Y., Rauhut D., Jung R.
(2020): 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine. Foods 9 (5) DOI: 10.3390/foods9050606
Wendland J.
(2020): 125th Anniversary of the Geisenheim Yeast Breeding Center. S. 11 - 16.
978-2-9818091-2-4
Großmann M.
(2020): 125th Anniversary of the Geisenheim Yeast Breeding Center: Looking Back. S. 5 - 9.
978-2-9818091-2-4
Laier M.
(2020): Analytical characterisation and properties of innovative and commercial oenological agents based on yeast.
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
Grossmann M.
(2020): Comparing Efficiency Strategies in Yeasts with Economically Successful Wineries. S. 17 - 20.
978-2-9818091-2-4
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
Bernardi B., Wendland J.
(2020): Homologous Recombination: A GRAS Yeast Genome Editing Tool. Fermentation 6 (2) DOI: 10.3390/fermentation6020057
Dörr O., Brezina S., Rauhut D., Mibus H.
(2020): Plant architecture and phytochemical composition of basil (Ocimum basilicum L.) under the influence of light from microwave plasma and high-pressure sodium lamps. Journal of Photochemistry and Photobiology B: Biology 202 DOI: 10.1016/j.jphotobiol.2019.111678
Severin H. G., von Wallbrunn C.
(2020): Reiner Wein: Die mikrobielle Belastung von Wein nimmt ab. 978-3-8189-0696-1
Hadj Taieb K., Gharsallah H., Ksentini I., Leclerque A., Schuster C., Chefi M., Naayma S., Ali Triki M., Ksantini M.
(2020): Screening of Biological Activities of Fungi Associated with Pistachio Bark Beetle, Chaetoptelius vestitus (Coleoptera, Curculionidae), Infesting Pistachio Cultivations in Tunisia. Journal of Applied Microbiology 128 (5) S. 1472 - 1485. DOI: 10.1111/jam.14572
Wendland J.
(2020): Sporulation in Ashbya gossypii. Journal of Fungi 6 (3) DOI: 10.3390/jof6030157
Wohlfahrt Y., Tittmann S., Schmidt D., Rauhut D., Honermeier B., Stoll M.
(2020): The effect of elevated CO2 on berry development and bunch structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon. Applied Sciences 10 (7) S. 1 - 24. DOI: 10.3390/app10072486
Kanter J.-P., Benito S., Brezina S., Beisert B., Fritsch S., Patz C.-D., Rauhut D.
(2020): The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines. Food Chemistry: X 5 DOI: 10.1016/j.fochx.2019.100072
Wendland J.
(2020): Weinhefen: Tradition oder Avantgarde?. BIOspektrum 26 (07) S. 807 - 808. DOI: 10.1007/s12268-020-1486-z
Kayacan Y., Griffiths A., Wendland J.
(2019): A script for initiating molecular biology studies with non-conventional yeasts based on Saccharomycopsis schoenii. Microbiological Research 229 DOI: 10.1016/j.micres.2019.126342
Tarasov A., Giuliani N., Dobrydnev A., Müller N., Volovenko Y., Rauhut D., Jung R.
(2019): Absorption of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) from wine by bottle closures. European Food Research and Technology DOI: 10.1007/s00217-019-03351-8
Ruiz J., Kiene F., Belda I., Fracassetti D., Marquina D., Navascués E., Calderón F., Benito A., Rauhut D., Santos A., Benito S.
(2019): Application of Non-Saccharomyces Yeasts in Wine Production. 978-3-030-21109-7
Schmitt M., Broschart S., Patz C.-D., Rauhut D., Friedel M., Häge D.
(2019): Application of yeast with reduced alcohol yield for sparkling wine production. EDP Sciences DOI: 10.1051/bioconf/20191202021
Baier C., Yovkova V., von Wallbrunn C., Loos-Theisen S.
(2019): Comparison of different methods to detect and quantify living and dead yeast cells in wine. 978-3-948023-02-7
Dutraive O., Benito S., Fritsch S., Beisert B., Patz C.-D., Rauhut D.
(2019): Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition. Fermentation 5 (3) DOI: 10.3390/fermentation5030079
Ruiz J., Kiene F., Belda I., Fracassetti D., Marquina D., Navascués E., Calderón F., Benito A., Rauhut D., Santos A., Benito S.
(2019): Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Applied Microbiology and Biotechnology 103 (18) S. 7425 - 7450. DOI: 10.1007/s00253-019-10008-9
Bou Nader K., Stoll M., Rauhut D., Patz C.-D., Jung R., Löhnertz O., Schultz H.R., Hilbert G., Renaud C., Roby J.-P., Delrot S., Gomes E.
(2019): Examining the impact of grapevine age on vigour, productivity and berry tchnological ripeness. Wine and Viticulture Journal 34 (4) S. 46 - 54.
Manfrino R.G., Schuster C., Saar K., López Lastra C.C., Leclerque A.
(2019): Genetic characterization, pathogenicity and benomyl susceptibility of Lecanicillium fungal isolates from Argentina. Journal of Applied Entomology 143 (3) S. 204 - 213. DOI: 10.1111/jen.12580
Bou Nader K., Stoll M., Rauhut D., Patz C.-D., Jung R., Löhnertz O., Schultz H.R., Hilbert G., Renaud C., Roby J.-P., Delrot S., Gomès E.
(2019): Impact of grapevine age on water status and productivity of Vitis vinifera L. cv. Riesling. European Journal of Agronomy 104 S. 1 - 12. DOI: 10.1016/j.eja.2018.12.009
Doolotkeldieva T., Bobushova S., Schuster C., Konurbaeva M., Leclerque A.
(2019): Isolation and genetic characterization of Erwinia amylovora bacteria from Kyrgyzstan. European Journal of Plant Pathology 155 (2) S. 677 - 686. DOI: 10.1007/s10658-019-01790-3
Ruocco S., Perenzoni D., Angeli A., Stefanini M., Rühl E., Patz C.-D., Mattivi F., Rauhut D., Vrhovsek U.
(2019): Metabolite profiling of wines made from disease-tolerant varieties. European Food Research and Technology 245 (9) S. 2039 - 2052. DOI: 10.1007/s00217-019-03314-z
Junker K., Chailyan A., Hesselbart A., Förster J., Wendland J.
(2019): Multi-omics characterization of the necrotrophic mycoparasite Saccharomycopsis schoenii. PLoS Pathogens 15 (5) DOI: 10.1371/journal.ppat.1007692
Gutierrez A.C., Leclerque A., Manfrino R.G., Luz C., Ferrari W.A.O., Barneche J., Garcia J.J., Lopez Lastra C.C.
(2019): Natural occurrence in Argentina of a new fungal pathogen of cockroaches, Metarhizium argentinense sp. nov.. Fungal Biology 123 (5) S. 364 - 372. DOI: 10.1016/j.funbio.2019.02.005
Bernardi B., Kayacan Y., Akan M., Wendland J.
(2019): Overexpression of RAD51 Enables PCR-Based Gene Targeting in Lager Yeast. Microorganisms 7 (7) DOI: 10.3390/microorganisms7070192
Hadj Taieb K., Gharsallah H., Ksentini I., Schuster C., Fernandez-Bravo M., Garrido-Jurado I., Quesada-Moraga E., Leclerque A., Triki M.A., Ksantini M.
(2019): Phytopathogenic and antagonistic potentialities of fungi associated with pistachio bark beetle, Chaetoptelius vestitus (Coleoptera, Curculionidae), infesting pistachio (Pistacia vera) in Tunisia. Journal of Applied Microbiology 126 (6) S. 1821 - 1834. DOI: 10.1111/jam.14272
Kayacan Y., Junker K., Reineke A., Wendland J.
(2019): Predator Yeasts: discovering the biocontrol potential of Saccharomycopsis for cereals. Cereal technology 73 S. 180 - 189.
Ksentini I., Gharsallah H., Sahnoun M., Schuster C., Hamli Amri S., Gargouri R., Triki M.A., Ksantini M., Leclerque A.
(2019): Providencia entomophila sp. nov., a new bacterial species associated with major olive pests in Tunisia. PLoS ONE 14 (10) DOI: 10.1371/journal.pone.0223943
Gharsallah H., Ksentini I., Abdelhedi N., Naayma S., Hadj Taieb K., Sahnoun M., Triki M.A., Ksantini M., Leclerque A.
(2019): Screening of bacterial isolates related to olive orchard pests in Tunisia using 16S ribosomal RNA and evaluation of their biotechnological potential. Journal of Applied Microbiology 126 (2) S. 489 - 502. DOI: 10.1111/jam.14159
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
Grebneva Y., Bellon J.R., Herderich M.J., Rauhut D., Stoll M., Hixson J.L.
(2019): Understanding Yeast Impact on 1,1,6-Trimethyl-1,2-dihydronaphthalene Formation in Riesling Wine through a Formation-Pathway-Informed Hydrolytic Assay. Journal of Agricultural and Food Chemistry DOI: 10.1021/acs.jafc.9b03228
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.
Granchi L., Budroni M., Rauhut D., Zara G.
(2019): Wine Yeasts and Consumer Health. 978-1-4939-9780-0
Ruiz J., Belda I., Beisert B., Navascués E., Marquina D., Calderón F., Rauhut D., Santos A., Benito S.
(2018): Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines. Applied Microbiology and Biotechnology 102 (19) S. 8501 - 8509. DOI: 10.1007/s00253-018-9255-3
Rauhut D., Kiene F.
(2018): Aromatic Compounds in Red Varieties. 978-0-12-814399-5
Doolotkeldieva T., Leclerque A., Bobusheva S., Schuster C.
(2018): Biodiversity of Bacillus thuringiensis Strains and Their Cry Genes in Ecosystems of Kyrgyzstan. Advances in Bioscience and Biotechnology 9 (3) S. 107 - 126. DOI: 10.4236/abb.2018.93009
Tarasov A., Rauhut D., Jung R.
(2018): Bottle capsules as a barrier against airborne 2,4,6-trichloroanisole. Food Chemistry 268 S. 463 - 467. DOI: 10.1016/j.foodchem.2018.06.118
Schuster C., Schmitt A.
(2018): Efficacy of a bacterial preparation of Aneurinibacillus migulanus against downy mildew of cucumber (Pseudoperonospora cubensis). European Journal of Plant Pathology 151 (2) S. 439 - 450. DOI: 10.1007/s10658-017-1385-4
Belda I., Ruiz J., Benito S., Beisert B., Navascués E., Marquina D., Calderon F., Santos A., Rauhut D.
(2018): Formation of volatile sulfur-compounds by non-Saccharomyces yeasts during wine production. S. 152 - 153.
Müller N., Rauhut D.
(2018): Recent Developments on the Origin and Nature of Reductive Sulfurous Off-Odours in Wine. Fermentation 4 S. 62-1 - 62-15. DOI: 10.3390/fermentation4030062
Tarasov A., Rauhut D., Jung R.
(2017): 'Cork taint' responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review. Talanta 175 S. 82 - 92. DOI: 10.1016/j.talanta.2017.07.029
Brandt M., Scheidweiler M., Rauhut D., Patz C.-D., Stoll M.
(2017): Beerenreife unter erhöhten Temperaturen. Das deutsche Weinmagazin (4) S. 32 - 33.
Rauhut D., Rühl E.-H.
(2017): Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma. Frontiers in Chemistry 5 (Artikel 20) S. 1 - 20. DOI: 10.3389/fchem.2017.00020
Aguilera Sammaritano J.A., Leclerque A., Deymié M.C., Torrente K.A., Vazquez F., Cuthbertson A.G.S., López Lastra C.C., Lechner B.E.
(2017): Entomopathogenic fungi: Are polisporic isolates more pathogenic than monosporic strains?. Revista de la Sociedad Entomológica Argentina 76 (3-4) S. 39 - 43. DOI: 10.25085/rsea.763406
Bobushova S., Schuster C., Leclerque A., Doolotkeldieva T.
(2017): Genetic Characterization of cry Gene Diversity in Bacillus thuringiensis Isolates from Kyrgyzstan. IOBC IOBC-WPRS Bulletin 129 S. 14 - 18.
978-92-9067-314-9
Márquez M.E., Schuster C., Leclerque A., Gato Y., Baró Y.
(2017): Genetic Diversity of Bacillus thuringiensis Isolates from Cuba. IOBC IOBC-WPRS Bulletin 129 S. 27 - 31.
978-92-9067-314-9
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
Gato Y., Schuster C., Leclerque A., Márquez M.E., Baró Y.
(2017): Group-I intron based strain-specific diagnosis of entomopathogenic Metarhizium fungi from Cuba. IOBC-WPRS Bulletin 129 S. 47 - 51.
978-92-9067-314-9
Bou Nader K., Stoll M., Rauhut D., Patz C.-D., Jung R., Loehnertz O., Hilbert G., Renaud C., Roby J.-P., Delrot S., Gomès E.
(2017): Impact Of Grapevine Age On Vigor And Berry Development = Impact De L’age De La Vigne Sur La Vigueur Et Sur Le Developpement De La Baie. S. 1 - 7.
Belda I., Ruiz J., Beisert B., Navascués E., Marquina D., Calderón F., Rauhut D., Benito S., Santos A.
(2017): Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. International Journal of Food Microbiology 257 S. 183 - 191. DOI: 10.1016/j.ijfoodmicro.2017.06.028
Moldovan A., Toderas I., Leclerque A., Munteanu Molotievskiy N.
(2017): Isolation and identification of fungal community of alfalfa pest weevils (Coleoptera: Curculionidae) in the Republic of Moldova. IOBC IOBC-WPRS Bulletin 129 S. 70 - 73.
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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
du Toit M., Engelbrecht L., Lerm E., Rauhut D., Knoll C., Krieger-Weber S.
(2017): MLF – Tool to reduce acidity and improve aroma under cool climate conditions. Infowine 8 (1) S. 1 - 7.
Müller N., Rauhut D.
(2017): Neuere Erkenntnisse zur Behandlung von reduktiven Noten und Böcksern im Wein. 978-3-8186-0099-0
Lopez Pinar A., Rauhut D., Rühl E.-H., Büttner A.
(2017): Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator). Frontiers in Chemistry 5 DOI: 10.3389/fchem.2017.00057
Rauhut D.
(2017): Usage and Formation of Sulphur Compounds. 978-3-319-60020-8
Lopez Pinar A., Rauhut D., Rühl E., Büttner A.
(2017): Veredelung oder Verderb?. Laborpraxis 41 (09) S. 74 - 76.
Pons A., Allamy L., Schüttler A., Rauhut D., Thibon C., Darriet P.
(2017): What is the expected impact of climate change on wine aroma compounds and their precursors in grape?. OENO One 51 (2) S. 141 - 146. DOI: 10.20870/oeno-one.2016.0.0.1868
Aguilera Sammaritano J.A., López Lastra C.C., Leclerque A., Vazquez F., Toro M.E., D’Alessandro C.P., Cuthbertson A.G.S., Lechner B.E.
(2016): Control of Bemisia tabaci by entomopathogenic fungi isolated from arid soils in Argentina. Biocontrol Science and Technology 26 (12) S. 1668 - 1682. DOI: 10.1080/09583157.2016.1231776
Lopez Pinar A., Rauhut D., Rühl E.-H., Büttner A.
(2016): Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach. Food Chemistry 207 S. 251 - 260. DOI: 10.1016/j.foodchem.2016.03.110
Márquez Gutiérrez M.E., Gato Cárdenas Y., Leclerque A.
(2016): El género Metarhizium Sorokin y su aplicación en el control de insectos plagas. Revista Cubana de Ciencias Biológicas 5 (2) S. 1 - 13.
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
Schuster C., Saar K., Manfrino R., Aguilera Sammaritano J., Tornesello Galván J., García J.J., López Lastra C.C., Leclerque A.
(2016): Group-I intron based strain-specific diagnosis of entomopathogenic Lecanicillium fungi for aphid biocontrol. IOBC IOBC-WPRS Bulletin 113 S. 53 - 56.
978-92-9067-296-8
Leclerque A., Kleespies R.G.
(2016): Host group adaptation of `Candidatus Rickettsiella isopodorum´, a lineage of intracellular gamma-proteobacterial pathogens carried by woodlice. IOBC IOBC-WPRS Bulletin 113 S. 13 - 16.
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Schüttler A., Guthier C., Stoll M., Darriet P., Rauhut D.
(2016): Impact of grape cluster zone defoliation, grape must clarification and yeast strain on TDN potential in cool climate wines. Wine and Viticulture Journal 31 (2) S. 51 - 54.
Tarasov A., Schaefer V., Rauhut D., Jung R.
(2016): Migration of airborne 2,4,6-trichloroanisole through wine closures. G-forscht 3 S. 20 - 23.
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
Piccard D., Rauhut D., Freund M., Stiehl S., Ebert K., Malfeito-Ferreira M.
(2016): Refining “bretty” wine: aromatic integration of Brettanomyces metabolites through micro-oxygenation check.
Liu L., Loira I., Morata A., Suárez-Lepe J.A., González M.C., Rauhut D.
(2016): Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques . European Food Research and Technology 242 (4) S. 559 - 569. DOI: 10.1007/s00217-015-2566-z
Röcker J., Schmitt M., Pasch L., Ebert K., Großmann M.
(2016): The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine. Food Chemistry 220 S. 660 - 670. DOI: 10.1016/j.foodchem.2016.04.093
Vestner J., de Revel G., Krieger-Weber S., Rauhut D., du Toit M., de Villiers A.
(2016): Toward automated chromatographic fingerprinting: A non-alignment approach to gas chromatography mass spectrometry data. Analytica Chimica Acta 911 S. 42 - 58. DOI: 10.1016/j.aca.2016.01.020
Röcker J., Strub S., Ebert K., Großmann M.
(2016): Usage of different aerobic non Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines . European Food Research and Technology DOI: 10.1007/s00217-016-2703-3
Röcker J., Strub S., Ebert K., Großmann M.
(2016): Usage of different aerobic non Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines. European Food Research and Technology 242 S. 2051 - 2070. DOI: 10.1007/s00217-016-2703-3
Aguilera Sammaritano J.A,, López Lastra C.C., Leclerque A., Vazquez F., Toro M.E., Manfrino R., Lechner B.E.
(2015): Aislamiento y termotolerancia de hongos entomopatógenos de suelos áridos de Argentina. Posadas Universidad Nacional de Misiones S. 224
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von Wallbrunn C., Großmann M.
(2015): Betriebswasser in der Weinberatung aus mikrobiologischer und chemischer Sicht. Geisenheim S. 35 - 37.
Leclerque A., Kleespies R.G.
(2015): Candidatus Rickettsiella isopodorum', a new lineage of intracellular bacterial entomopathogens associated with isopods. Posadas Universidad Nacional de Misiones S. 225
978-950-766-109-9
Schüttler A., Jung R., Friedel M., Rauhut D., Darriet P.
(2015): Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects. Food Research International 69 S. 26 - 37. DOI: 10.1016/j.foodres.2014.12.010
Laier M., Rauhut D., Patz C.-D.
(2015): Charakterisierung von Hefederivaten: Einsatz spektroskopischer Methoden. Geisenheim S. 31 - 32.
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
Benito S., Hofmann T., Laier M., Lochbühler B., Schüttler A., Ebert K., Fritsch S., Rauhut D.
(2015): Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae . European Food Research and Technology 241 (5) S. 707 - 717. DOI: 10.1007/s00217-015-2497-8
Schuster C., Schmitt A.
(2015): Efficacy of a plant extract of Macleaya cordata (Willd.) R. Br. against downy mildew of cucumber (Pseudoperonospora cubensis). European Journal of Plant Pathology 142 (3) S. 567 - 575. DOI: 10.1007/s10658-015-0635-6
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
Aguilera Sammaritano J.A., Manfrino R., Tornesello Galván J., Schuster C., Saar K., García J.J., López Lastra C.C., Leclerque A.
(2015): Genetic characterization, strain-specific diagnosis, and fungicide sensitivity of Lecanicillium fungi, potential bio-aphicides from Argentina. Posadas Universidad Nacional de Misiones S. 139
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von Junker C., von Wallbrunn C.
(2015): Holz birgt Gefahren. Das deutsche Weinmagazin (21) S. 18 - 21.
Schüttler A., Guthier C., Stoll M., Darriet P., Rauhut D.
(2015): Impact of grape cluster defoliation on TDN potential in cool climate Riesling wines. EDP Sciences S. 01006 DOI: 10.1051/bioconf/20150501006
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
Rauhut D.
(2015): Malolaktische Fermentation im Wein, Säureminderung - und mehr. Journal culinaire (20 'Käse') S. 109 - 118.
Röcker J., Großmann M.
(2015): Mikrobiologische Alkoholreduzierung . Der deutsche Weinbau (23) S. 36 - 39.
Munteanu N.V., Mitkovets P.V., Mitina G.V., Movila A., Tokarev Y.S., Leclerque A.
(2015): Prevalence of Beauveria pseudobassiana among tick-associated fungal isolates from the Republic of Moldova. Posadas Universidad Nacional de Misiones S. 124
978-950-766-109-9
Rauhut D.
(2015): Reduction of Petroleum Aroma in Riesling Wines . G-forscht 2 S. 41
Rauhut D.
(2015): Reduzierung der Petrolnote in Riesling Weinen . G-forscht 2 S. 28
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
Laier M., Rauhut D., Patz C.-D.
(2015): Using FTIR spectroscopy to characterise yeast derivatives for beverage and food production. University of Perugia S. 177
978-88-99407-00-1
Lochbühler B., Manteau S., Morge C., Caillet M.-M., Charpentier C., Schnell S., Großmann M., Rauhut D.
(2015): Yeast protein extracts: an alternative fining agent for red wines. European Food Research and Technology 240 (4) S. 689 - 699. DOI: 10.1007/s00217-014-2373-y
Rauhut D.
(2014): Alkoholische Gärung : vom Traubenmost zum jungen Wein . Journal culinaire (19 'Weinberg und Keller') S. 79 - 86.
Ullrich C., Talbi S., Leclerque A., Rabenstein F., Matecki C., Schäfer J., Kleespies R.G.
(2014): Biological control in oilseed rape: An attempt to establish the entomopathogenic fungus Beauveria bassiana as an endophyte in oilseed rape plants.
Kleespies R.G., Leclerque A.
(2014): Candidatus Rickettsiella isopodorum', a new lineage of intracellular bacteria infecting woodlice.
Schüttler A., Fritsch S., Jung R., Rauhut D., Darriet P.
(2014): Characterizing dry Riesling wines' aromatic typicality with sensory and instrumental analytical methods - A comparative approach. Elsevier S. 313 - 317.
978-0-12-398549-1
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.
Darriet P., Nikolantonaki M., Schüttler A., Rauhut D., Pons A., Stamatopoulos P.
(2014): From compounds to sensory perception: what affects complexity and uniqueness of wine aromas? . Urrbrae, South Australia S. 63 - 67.
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Manfrino R., Schuster C., Tornesello Galván J., Saar K., García J.J., López Lastra C.C., Leclerque A.
(2014): Genetic characterization, fungicide sensitivity, and aphicidal potential of Lecanicillium fungi from Argentina.
Schüttler A., Siren K., Rauhut D.
(2014): Impact of an aroma-enhancing ester on aroma perception of a riesling wine model .
Schuster C., Saar K., Kleespies R.G., Leclerque A.
(2014): InterVening Sequence (IVS) elements as genetic markers for the differential diagnosis of arthropod-associated Rickettsiella bacteria.
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
Samoilova A.V., Leclerque A.
(2014): PCR-based identification of Erwinia amylovora bacteriophages isolated in the Republic of Moldova. Journal of Virology and Microbiology 2014 DOI: 10.5171/2014.293991
Munteanu N.V., Mitkovets P.V., Mitina G.V., Movila A., Tokarev Y.S., Leclerque A.
(2014): Prevalence of Beauveria pseudobassiana among entomopathogenic fungi isolated from the hard tick, Ixodes ricinus. Ticks and Tick-borne Diseases 5 (6) S. 641 - 648. DOI: 10.1016/j.ttbdis.2014.04.015
Rauhut D., Laier M., Patz C.-D.
(2014): Projekt 'Inaktive Hefepräparate': Aktuelle Ergebnisse. S. 42 - 43.
Großmann M., Röcker J.
(2014): Projekt Alkoholmanagement: Mikrobiologie und biochemische Möglichkeiten . S. 28 - 29.
Vestner J., du Toit M., Krieger-Weber S., Rauhut D., Marchand S., de Revel G.
(2014): Sensorial evaluation of wines subjected to malolactic fermentation using a Napping approach . S. 109
Großmann M., Muno-Bender J.
(2014): Sichere Gärführung in der Kellerwirtschaft. 978-3-8001-7991-6
Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
(2014): Sulfur-containing compounds in butter and their influence on butter aroma. Elsevier S. 337 - 342. DOI: 10.1016/B978-0-12-398549-1.00063-5
978-0-12-398549-1
Saar K., Leclerque A., Stephan D.
(2014): The entomopathogenic fungus Isaria for pest insect control in vegetables.
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.
Leclerque A.
(2014): Type IV Secretion System (T4SS) substrates as potential virulence factors of arthropod-pathogenic Rickettsiella bacteria.
Kleespies R.G., Federici B.A., Leclerque A.
(2014): Ultrastructural characterization and multilocus sequence analysis (MLSA) of 'Candidatus Rickettsiella isopodorum', a new lineage of intracellular bacteria infecting woodlice (Crustacea: Isopoda). Systematic and Applied Microbiology 37 (5) S. 351 - 359. DOI: 10.1016/j.syapm.2014.04.001
Rothenheber M., Stephan D., Leclerque A., Arndt R., Graf R., Kleespies R.G.
(2014): Untersuchungen zur biologischen Bekämpfung von Blattläusen mit den Pilzen Cladosporium sp. und Lecanicillium muscarium. Quedlinburg Julius-Kühn-Instit., Bundesforschungsinst. für Kulturpflanzen Julius-Kühn-Archiv 447 S. 475
978-3-95547-012-8
Gros L., Rauhut D.
(2014): Weinanalytik und Sensorik im Dienst des Weingenusses : '...drink it and forget it all' . Labor&more 8 (14) S. 42 - 48.
Lochbühler B., Manteau S., Morge C., Caillet M.-M., Charpentier C., Großmann M., Rauhut D.
(2014): Yeast protein - a base of alternative fining agents for red wines . S. 27
Lochbühler B., Manteau S., Morge C., Caillet M.-M., Charpentier C., Großmann M., Rauhut D.
(2014): Yeast protein extracts as an alternative to classical fining agents for red wines . S. 113 - 115.
Kleespies R.G., Ritter C., Zimmermann G., Burghause F., Feiertag S., Leclerque A.
(2013): A survey of microbial antagonists of Agriotes wireworms from Germany and Italy. Journal of Pest Science 86 (1) S. 99 - 106. DOI: 10.1007/s10340-012-0447-9
Comuzzo P., Rauhut D., Werner M., Lagazio C., Zironi R.
(2013): A survey on wines from organic viticulture from different European countries. Food Control 34 S. 274 - 282.
Laier M., Patz C.-D., Rauhut D.
(2013): Applicability of asymmetric Flow Field-Flow Fractionation (a4F) as a suitable method to differ yeast derived products according to their soluble macromolecular composition. S. 84
Vestner J., du Toit M., Rauhut D., Mostafa A., Gorecki T., Tredoux A.G.J., de Villiers A.
(2013): Application of advanced chromatographic techniques to study the impact of malolactic fermentation on the aroma of Vitis vinifera cv. Pinotage wines . Reims S. 55 - 56.
Saar K., Zink P., Leclerque A., Gossmann M., Koch E.
(2013): Characterisation of Acremonium-like fungi from wheat and tall fescue. 978-3-941261-11-2
Vortkamp A., Rossetto M., Vanzani P., di Paolo M.L., Klärner S., Muno-Bender J., Schneider I., Schnell S., Rigo A., Rauhut D.
(2013): Characterisation of laccase activity of two strains of Botrytis cinerea. Journal of plant pathology 1 (July) S. 63 - 68.
Vortkamp A, Rossetto M., Vanzani P., Di Paolo M.L., Klärner S., Muno-Bender J., Schneider I., Schnell S., Rigo A., Rauhut D.
(2013): Characterization of Laccase activity of two strains of Botrytis cinerea. Journal of plant pathology 95 (1sub) S. S1.63 - S1.68.
Rauhut D., Laier M., Patz C.-D.
(2013): Charakterisierung von 'inaktiven Hefepräparaten' zur Nutzung in Most und Wein. S. 30 - 33.
Rauhut D.
(2013): Éditorial: Recherche sur les arômes du vin de la Hochschule Geisenheim University - Préserver et améliorer la qualité du vin. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques (149 Spécial Novembre) S. 8
Binner A., Smit I., Löhnertz O., Linsenmeier A., Großmann M., Treutter D.
(2013): Einfluss kellertechnischer Maßnahmen auf biogene Amine in Wein. Mitteilungen Klosterneuburg 63 (3) S. 139 - 158.
Kleespies R.G., Leclerque A.
(2013): Electron microscope and genetic analysis of an intracellular bacterium associated with the common rough woodlouse, Porcellio scaber (Isopoda, Porcellionidae). Montfavet INRA / Centre de Recherches IOBC WPRS Bulletin 90 S. 343 - 347.
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Schüttler A., Fritsch S., Hoppe J.E., Schüßler C., Jung R., Thibon C., Gruber B.R., Lafontaine M., Stoll M., de Revel G., Schultz H.R., Rauhut D., Darriet Ph.
(2013): Facteurs influençant la typicité aromatique des vins du cépage de Vitis vinifera cv. Riesling - Aspects sensoriels, chimiques et viticoles. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques 40 (149 Spécial Novembre) S. 36 - 41.
Großmann M., Schellenberg J., Sieber E.
(2013): Hefemischkulturen: Verbesserung der Nutzung von Nichtsaccharomyceten durch Immobilisierung.
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
Großmann M.
(2013): Immobilisierung von 'wilden Hefen' und Nutzung zur sensorischen Erweiterung des Weinaromas. S. 7 - 8.
Rauhut D., Srisamatthakarn P., Werner M., Kapaklis A., Schüttler A.
(2013): Impact of yeast strain and nutrients on the formation of volatile sulphur compound in grape and passion fruit wines. S. 89 DOI: 10.1002/yea.2972
Knoll C., Rauhut D.
(2013): Malolaktische Fermentation, neue Trends und Perspektiven. 978-3-8001-7783-7
von Wallbrunn C.
(2013): Mikrobiologisch bedingte Fehltöne im Holzfass / Reinigungsprobleme und kellerwirtschaftliche Hygiene . S. 11 - 12.
Schuster C., Kleespies R.G., Ritter C., Feiertag S., Leclerque A.
(2013): Multilocus sequence analysis (MLSA) of 'Rickettsiella agriotidis', an intracellular bacterial pathogen of Agriotes wireworms. Current Microbiology 66 (1) S. 1 - 9. DOI: 10.1007/s00284-012-0219-z
Smit I., Pfliehinger M., Binner A., Großmann M., Horst W. J., Löhnertz O.
(2013): Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines. Journal of the Science of Food and Agriculture 94 (10) S. 2064 - 2072. DOI: 10.1002/jsfa.6525
Mitkovets P.V., Munteanu N.V., Mitina G.V., Tokarev Y.S., Movila A.A., Toderas I., Kleespies R.G., Leclerque A.
(2013): Prevalence of the species Beauveria pseudobassiana among tick-associated fungal isolates from the Republic of Moldova. Montfavet INRA / Centre de Recherches IOBC WPRS Bulletin 90 S. 113 - 117.
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Leclerque A., Mitkovets P.V., Fatu A.-C., Schuster C., Kleespies R. G.
(2013): Ribosomal RNA phylogeny of bacterial and fungal pathogens of Agriotes wireworms. Journal of Pest Science 86 (1) S. 107 - 113. DOI: 10.1007/s10340-012-0450-1
Werner M., Rauhut D.
(2013): Schwefeleintrag: Welche Quellen gibt es? . Der deutsche Weinbau (25-26) S. 34 - 38.
Sieber E., Großmann M.
(2013): The impact of immobilized Non-Saccharomyces on wine aroma. Frankfurt am Main DECHEMA S. 39
Schüttler A., Hoppe J.E., Pons A., Rauhut D., Darriet Ph.
(2013): Trans-ethyl cinnamate - a non-considered volatile compound and its possible impact on Riesling wines' aromatic typicality. Reims S. 183 - 184.
Laier M., Döring J., Muno-Bender J., Hauser R., Hochberg U., Rauhut D.
(2013): Use of Asymmetric Flow Field-Flow Fractionation to characterize whole yeast cells and yeast derived products .
Rauhut D., Vestner J., Beisert B.
(2013): Wein: Aroma pur - Moderne Anreicherungsmethoden in der Weinaromaanalytik. Food-Lab 2013 (2) S. 15 - 19.
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
Leclerque A., Kleespies R.G.
(2012): A Rickettsiella Bacterium from the Hard Tick, Ixodes woodi: Molecular Taxonomy Combining Multilocus Sequence Typing (MLST) with Significance Testing. S. e38062 DOI: 10.1371/journal.pone.0038062
Rauhut D.
(2012): Aktuelles zur Nutzung von Hefe-Mischkulturen. S. 33 - 35.
Wunderle J., Leclerque A., Schaffrath U., Slusarenko A., Koch E.
(2012): Assessment of the loose smut fungi (Ustilago nuda and U. tritici) in tissues of barley and wheat by fluorescence microscopy and real-time PCR. Journal of plant pathology 133 (4) S. 865 - 875. DOI: 10.1007/s10658-012-0010-9
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.
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Marshall S.D.G., Townsend R.J., Leclerque A., Kleespies R.G., Dunbar J.E., Nelson T.L., Jackson T.A.
(2012): Build up of pathogens within outbreak populations of native insect populations in modified land in New Zealand. S. 125
Schmidt C.S., Gösting J., Leclerque A., Orlik M., Jamshidi B., Koch E.
(2012): Charakterisierung von Phytium-Isolaten und Entwicklung von Biotests für Umfallkrankheit und Wurzelfäule. Quedlinburg Julius Kühn-Inst., Bundesforschungsinst. für Kulturpflanzen Julius-Kühn-Archiv 438 S. 422 DOI: 10.5073/JKA.2012.438.000
978-3-930037-91-9
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
Moharam M.H.A., Leclerque A., Koch E.
(2012): Cultural characteristics of Sporisorium sorghi and detection of the pathogen in plant tissue by microscopy and polymerase chain reaction. Phytoparasitica 40 (5) S. 475 - 483. DOI: 10.1007/s12600-012-0248-y
Laut S., Stephan D., Leclerque A.
(2012): Differential gene expression in submerged spore forming cultures of the entomopathogenic fungus Metarhizium anisopliae.
Srisamatthakarn P., Kapaklis A., Kürbel H., Brückner H., Rauhut D.
(2012): Effects of commercial yeast strains and nutrient supplements on SO2-binding and aroma compounds of yellow passion fruit (Passiflora edulis Sims f. flavicarpa Degner) Wine. Asian journal of food and agro-industry : AJOFAI 5 (3) S. 213 - 225.
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
Fatu A.-C., Fatu V., Andrei A.-M., Ciornei C., Lupastean D., Leclerque A.
(2012): g1i-diagnosis: development of a strain-specific diagnostic tool for the entomopathogenic fungus Beauveria brongniartii.
Großmann M.
(2012): Gärhefen - mehr als nur 'Weinmacher'. Der deutsche Weinbau 67 (21) S. 38 - 40.
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
Knoll C., du Toit M., Schnell S., Rauhut D., Irmler S.
(2012): Identification of a gene participating in the sulphur metabolism in Oenococcus oeni.
Knoll C., du Toit M., Schnell S., Rauhut D., Irmler S.
(2012): Identification of a gene participating in the synthesis of volatile sulphur compounds in Oenococcus oeni. Paris Dunod S. 388 - 393.
978-2-10-057596-1
Knoll C., Fritsch S., Schnell S., Großmann M., Krieger-Weber S., du Toit M., Rauhut D.
(2012): Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma. World Journal of Microbiology and Biotechnology 28 S. 1143 - 1153. DOI: 10.1007/s11274-011-0917-x
Knoll C., Fritsch S., Tupetz L., Schnell S., Großmann M., Krieger-Weber S., du Toit M., Rauhut D.
(2012): Impact of lactic acid bacteria strain, different malolactic fermentation inoculation scenarios and nutrient support on white wine aroma. S. 60
Schüttler A., Gruber B.R., Thibon C., Lafontaine M., Stoll M., Schultz H.R., Rauhut D., Darriet P.
(2012): Influence of environmental stress on secondary metabolite composition of Vitis vinifera var. Riesling grapes in a cool climate region - water status and sun exposure. Paris Dunod S. 65 - 70.
978-2-10-057596-1
Großmann M.
(2012): Mikrobiologische Möglichkeiten zur Einsparung von schwefeliger Säure.
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.
Leclerque A., Kleespies R.G., Schuster C., Richards N.K., Marshall S.D.G., Jackson T.A.
(2012): Multilocus sequence analysis (MLSA) of 'Rickettsiella costelytrae' and 'Rickettsiella pyronotae', intracellular bacterial entomopathogens from New Zealand. Journal of Applied Microbiology 113 (5) S. 1228 - 1237. DOI: 10.1111/j.1365-2672.2012.05419.x
Leclerque A., Hartelt K., Schuster C., Jung K., Kleespies R.G.
(2012): Multilocus Sequence Typing (MLST) for the infra-generic taxonomic classification of entomopathogenic Rickettsiella bacteria. S. 154
Kleespies R.G., Ritter C., Zimmermann G., Burghause F., Feiertag S., Leclerque A.
(2012): Natürliches Vorkommen mikrobieller Antagonisten von Drahtwürmern (Agriotes spp., Coleoptera: Elateridae) in Deutschland und Italien. Quedlinburg Julius Kühn-Inst., Bundesforschungsinst. für Kulturpflanzen Julius-Kühn-Archiv 438 S. 254 DOI: 10.5073/JKA.2012.438.000
978-3-930037-91-9
Schellenberg J., Schnell S., Großmann M.
(2012): New method for immobilization of non-Saccharomyces yeasts used in wine production - Effect of the amount and initial cell loading density of alginate beads on the rate of fermentation. S. 22
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
Schüttler A., Rauhut D., Fritsch S., Lafontaine M., Stoll M., Gruber B.R., Schultz H.R., Schüssler C., Jung R., Darriet P.
(2012): Rebsortentypizität im Klimawandel - Umwelteinfluss auf typizitätsbestimmende Aromastoffe in Riesling-Weinen. Wissenschaftsmagazin der Forschungsanstalt Geisenheim 3 (1) S. 14 - 17.
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. S. 239
Schüttler A., Fritsch S., Jung R., Rauhut D., Darriet Ph.
(2012): Tracing of dry Riesling wines aromatic typicality with sensory and instrumental analytical methods - a comparative approach. Paris Dunod S. 814 - 819.
978-2-10-057596-1
Rauhut D., Patz C.-D.
(2011): Aktuelle Produktentwicklungen in Zusammenarbeit mit europäischen Industriepartnern und Instituten - EU-Projekte Safegrape Vitispec und Ultrafinewine. S. 31 - 32.
Ergashev K., Guzalova A.G., Ismailov Z.F., Schairer H.U., Leclerque A.
(2011): Bacterial-type endochitinases as phylogenetic markers for fungal entomopathogens and mycoparasites. 978-92-9067-241-8
Schüttler A., Fritsch S., Jung R., Rauhut D., Darriet P.
(2011): Characterisation of dry riesling wines aromatic typicality using sensory and instrumental analytical methods - a comparative approach. S. 182 - 183.
Kammer K., von Wallbrunn C., Dietrich H.
(2011): Chitosan - ein neues Schönungsmittel für die Most- und Weinbehandlung. S. 20 - 22.
Knoll C., du Toit M., Schnell S., Rauhut D., Irmler S.
(2011): Cloning and characterisation of a cystathionine ß/y-lyase from two Oenococcus oeni oenological strains. Applied Microbiology and Biotechnology 89 S. 1051 - 1060. DOI: 10.1007/s00253-010-2911-x
von Wallbrunn C., Moll M., Schneider I.
(2011): Die alkoholische Gärung: Quelle biogener Amine?. Das deutsche Weinmagazin 66 (20) S. 12 - 16.
Kleespies R.G., Marshall S.D.G., Schuster C., Townsend R.J., Jackson T.A., Leclerque A.
(2011): Electron-microscopic and genetic characterization of a Rickettsiella sp. infecting the manuka beetle, Pyronota setosa (Coleoptera: Scarabaeidae). S. 54
Schmidt S.W., Braun P., Christmann M., Dietrich H., Großmann M., Hendriks L., Hoffmann D., Löhnertz O., Rühl E.-H., Schaller J., Schröder M.-B., Schwarz H.-P., Stoll M., Schultz H.R.
(2011): Entwicklung des Geisenheimer FACE-Systems für Sonderkulturen.
Knoll C., du Toit M., Rauhut D., Irmler S.
(2011): Fingerprinting MLF wines: Comparison of two analytical techniques. Oenoplurimedia S. 251 - 253.
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
Rauhut D., Beisert B.
(2011): Fully automated dynamic headspace with GC-PFPD for the analysis of thiols and other sulphur compounds responsible for 'reductive notes' in wine.
von Wallbrunn C.
(2011): Gärkontrolle einmal anders. Das deutsche Weinmagazin 66 (18) S. 32 - 34.
Leclerque A., Kleespies R.G., Ritter C., Schuster C., Feiertag S.
(2011): Genetic and electron-microscopic characterization of 'Rickettsiella agriotidis', a new Rickettsiella pathotype associated with a wireworm, Agriotes sp. (Coleoptera: Elateridae). Current Microbiology 63 (2) S. 158 - 163. DOI: 10.1007/s00284-011-9958-5
Kleespies R.G., Marshall S.D.G., Schuster C., Townsend R., Jackson T.A., Leclerque A.
(2011): Genetic and electron-microscopic characterization of Rickettsiella bacteria from the manuka beetle, Pyronota setosa (Coleoptera: Scarabaeidae). Journal of Invertebrate Pathology 107 (3) S. 206 - 211. DOI: 10.1016/j.jip.2011.05.017
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.
Dimkou E., Ugliano M., Dieval J.B., Vidal S., Aagaard O., Rauhut D., Jung R.
(2011): Impact of Headspace Oxygen and Closure on Sulfur Dioxide, Color, and Hydrogen Sulfide Levels in a Riesling Wine. American Journal of Enology and Viticulture 62 (3) S. 261 - 269. DOI: 10.5344/ajev.2011.11006
Knoll C., Fritsch S., Schnell S., Großmann M., Rauhut D., du Toit M.
(2011): Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines. Food Science and Technology 44 S. 2077 - 2086. DOI: 10.1016/j.lwt.2011.05.009
Leclerque A., Hartelt K., Schuster C., Jung K., Kleespies R.G.
(2011): Multilocus Sequence Typing (MLST) for the infra-generic taxonomic classification of entomopathogenic Rickettsiella bacteria. FEMS Microbiology Letters 324 (2) S. 125 - 134. DOI: 10.1111/j.1574-6968.2011.02396.x
Schuster C., Ritter C., Kleespies R.G., Feiertag S., Leclerque A.
(2011): Natural infection of wireworm, Agriotes sp. (Coleoptera; Elateridae), with Rickettsiella bacteria. Montfavet INRA / Centre de Recherches IOBC-WPRS Bulletin 66 S. 513 - 516.
978-92-9067-241-8
Rauhut D.
(2011): Occurrence and impact of sulphur compounds in wine. S. 41
Fatu A.-C., Fatu V., Andrei A.-M., Ciornei C., Lupastean D., Leclerque A.
(2011): Strain-specific PCR-based diagnosis for Beauveria brongniartii biocontrol strains. 978-92-9067-241-8
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.
Großmann M.
(2011): Workshop: Gentechnisch veränderte Mirkroorganismen: Status Quo und die Zukunft. S. 151 - 152.
Linsenmeier A.W., Rauhut D., Sponholz W.-R.
(2010): Ageing and flavour deterioration in wine. 978 1 84569 798 3
Townsend R., Marshall S., Leclerque A., Kleespies R.G., Nelson T., Jackson T.A.
(2010): Appearance of pathogens with outbreak populations of native insect populations in New Zealand.
Rauhut D.
(2010): Current issues in organic winemaking: consumer expectations, producer attitudes and oenological innovation. 978 1 84569 798 3
Koch E., Wunderle J., Leclerque A., Ullrich C., Moharam M.
(2010): Diagnosis of infection with bunt and smut fungi in cereals.
Leclerque A.
(2010): Entomopathogenic Rickettsiella Bacteria: Phylogenomics of a Possible Source for Bioinsecticide Development. Romanian Journal for Plant Protection 3 S. 88 - 93.
Kleespies R.G., Leclerque A.
(2010): Erstmaliger Fund einer natürlichen Infektion von Agriotes sp. mit Rickettsiella-Bakterien. S. 437
978-3-930037-68-1
Großmann M.
(2010): Gärung ist nicht gleich Gärung: Weinhefen leben nicht vom Mostzucker allein. Der Winzer (8) S. 10 - 13.
Srisamatthakarn P., Rauhut D., Brückner H.
(2010): Impact of commercial yeast strains on wine fermentation and formation of metabolites of yellow passion fruit (Passiflora edulis Sims F. flavicarpa Degner). Asian journal of food and agro-industry : AJOFAI 3 (2) S. 282 - 292.
Rauhut D.
(2010): In der Kritik: Schwefelung von (Bio-)Weinen. Ökologie & Landbau 38 (154) S. 27
Knoll C., Irmler S., Rauhut D., du Toit M.
(2010): Malolactic fermentation : cool climate versus warm climate Microorganisms - malolactic fermentation.
von Wallbrunn C.
(2010): Mit Infrarotstrahlen Hefen Namen geben - Identifizierung von Hefen mittels Fourier-Transform-Infrarotspektroskopie. Das Campus-Magazin S. 12 - 13.
Leclerque A., Kleespies R.G.
(2010): Rickettsiella: Phylogenetik und Infektionsbiologie eines entomopathogenen Bakteriums. S. 337
978-3-930037-68-1
von Wallbrunn C., Gerhards D.
(2010): Spontangärung - Die unendliche Geschichte .... Das deutsche Weinmagazin 65 (22) S. 12 - 15.
Rauhut D., Beisert B., Fritsch S., Kürbel H.
(2010): Two-Dimensional GC and nitrogen chemiluminescence detection to analyse volatile N-compounds in wine with and without off-flavour. Expression of Multidisciplinary Flavour Science. Winterthur ZHAW S. 513 - 516.
978-3-905745-19-1
Wunderle J., Leclerque A., Koch E.
(2010): Verfahren zum Nachweis des Flugbranderregers (Ustilago nuda, U. tritici) in Jungpflanzen. S. 395
978-3-930037-68-1
Großmann M.
(2010): Weinhefen-Mostvergärung: Zünglein an der Weinqualitäts-Waage. Der Winzer S. 10 - 13.
Großmann M.
(2010): Zehn häufige Gründe für Gärstörungen. Der deutsche Weinbau 65 (18) S. 14 - 17.
Wang S., Leclerque A., Pava-Ripoll M., Fang W., St. Leger R.J.
(2009): Comparative genomics using microarrays reveals divergence and loss of virulence-associated genes in host-specific strains of the insect pathogen Metarhizium anisopliae. Eukaryotic Cell 8 (6) S. 888 - 898. DOI: 10.1128/EC.00058-09
Vestner J., Fritsch S., Rauhut D.
(2009): Development of a microwave assisted extraction method for the analysis of 2,4,6 trichloroanisole in cork stoppers by SIDA-SBSE-GC-MS. S. 76 - 80. DOI: 10.1016/j.aca.2009.11.050
Unterfrauner M., Kobler A., Rauhut D.
(2009): Einfluss unterschiedlich hoher Gärsalzdosierungen auf Südtiroler Weißweine; Auswirkungen auf Sensorik und Aromastoffe. Mitteilungen Klosterneuburg 59 (2) S. 106 - 114.
Leclerque A.
(2009): Entomopathogenic Rickettsiella bacteria: from phylogenomics to biology of infection. 978-92-9067-219-7
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
Rauhut D., Beisert B.
(2009): Fehlgeschmack in Wein II: Böckser - Bedeutung und Nachweis flüchtiger schwefelhaltiger Komponenten im Wein. Gerstel Aktuell S. 18 - 21.
Irmler S., Schäfer H., Beisert B., Rauhut D., Berthoud H.
(2009): Identification and characterization of a strain-dependent cystathionine ß/y-lyase in Lactobacillus casei potentially involved in cysteine biosynthesis. FEMS Microbiology Letters 32 (295) S. 67 - 76. DOI: 10.1111/j.1574-6968.2009.01580.x
Rauhut D.
(2009): Internationales Weinwissenschaftliches Kolloquium (IWWK) in Geisenheim. Campus Geisenheim 3 (16) S. 30 - 32.
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.
(2009): Moderne Weinanalytik - mehr als der Nachweis von Verfälschungen. Gerstel Aktuell - Wein Spezial S. 2
Ergashev K., Guzalova A.G., Leclerque A.
(2009): Phylogenetic characterization of entomopathogenic fungi from Uzbekistan.
Leclerque A.
(2009): Phylogenomics of the arthropod pathogenic bacterium Rickettsiella grylli. S. 116
Knoll C., Irmler S., Rauhut D., du Toit M.
(2009): Screening and evaluation of Oenococcus oeni for its potential to produce volatile sulphur compounds.
Sjölinder H., Schairer H.U., Leclerque A.
(2009): SorR, a highly sensitive dominant selection marker for fungal transformation.
Großmann M.
(2009): Unterschätztes Thiamin. Der deutsche Weinbau 64 (19) S. 27
Rauhut D.
(2009): Usage and Formation of Sulphur Compounds. 978-3-540-85462-3
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
Leclerque A., Kleespies R.G.
(2008): 16S ribosomal RNA, GroEL, and MucZ based assessment of the taxonomic position of Rickettsiella melolonthae and its implications for the organization of the genus Rickettsiella.. International Journal of Systematic and Evolutionary Microbiology 58 (4) S. 749 - 755. DOI: 10.1099/ijs.0.65359-0
Irmler S., Raboud S., Beisert B., Rauhut D., Berthoud H.
(2008): Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase. Applied and Environmental Microbiology 74 (1) S. 99 - 106. DOI: 10.1128/AEM.00745-07
Jung R., Schaefer V., Bernd A., Fritsch S., Hey M., Rauhut D.
(2008): Die Entfernung von TCA und TBA aus Wein per Filtration. Der deutsche Weinbau 63 (16) S. 36 - 39.
Unterfrauner M., Hütter M., Kobler A., Rauhut D.
(2008): Einfluss unterschiedlich hoher Gärsalzdosierungen auf Südtiroler Weißweine; Auswirkungen auf Gärleistung, Zellzahl und HVS-Gehalt. Mitteilungen Klosterneuburg (58) S. 82 - 91.
Leclerque A., Kleespies R.G.
(2008): Genetic and electron-microscopic characterization of Rickettsiella tipulae, an intracellular bacterial pathogen of the crane fly, Tipula paludosa. Journal of Invertebrate Pathology 98 (3) S. 329 - 334. DOI: 10.1016/j.jip.2008.02.005
Kleespies R.G., Leclerque A.
(2008): Genetische und elektronenmikroskopische Charakterisierung von Rickettsiella tipulae, eines intrazellulären bakteriellen Pathogens der Wiesenschnake, Tipula paludosa.
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
Rauhut D., Werner M., Micheloni C., Zironi R.
(2008): Oenologische Verfahren zur Herstellung von ökologisch erzeugten Weinen /Vorschläge und bisherige Ergebnisse des EU-Projektes ORWINE Proceedings of the International Association of Enology, Management and Wine Marketing Symposium. 2-905428-32-5
Großmann M., Smit I., Löhnertz O., Binner A.
(2008): Origin and management of biogenic amines in viticulture and enology.
Jung R., Schaefer V., Christmann M., Hey M., Fischer S., Rauhut D.
(2008): Removal of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) from wine. Mitteilungen Klosterneuburg 58 S. 58 - 67.
Leclerque A.
(2008): Reorganization and Monophyly of the Genus Rickettsiella: All in Good Time. Applied and Environmental Microbiology 74 (16) S. 5263 - 5264. DOI: 10.1128/AEM.00446-08
Weiand J., Rüger P., Rauhut D.
(2008): Sauvignon blanc - Aromaausprägung. Das deutsche Weinmagazin 63 (19) S. 31 - 35.
Leclerque A., Kleespies R.G.
(2008): The taxonomic position of the entomopathogenic bacterium Rickettsiella grylli: 16S rRNA genes and beyond. 978-92-9067-205-0
Leclerque A., Kleespies R.G.
(2008): Type IV secretion system components as phylogenetic markers of entomopathogenic bacteria of the genus Rickettsiella. FEMS Microbiology. FEMS Microbiology Letters 279 (2) S. 167 - 173. DOI: 10.1111/j.1574-6968.2007.01025.x
Jung R., Schaefer V., Bernd A., Christmann M., Fischer S., Hey M., Rauhut D.
(2008): Untersuchungen zur Entfernung von TCA und TBA aus Wein. Chaintré Oenoplurimedia S. 47 - 51.
2-905428-32-5
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
Regner F., Hack R., Hanak K., Schreiner A., Beisert B., Rauhut D.
(2008): Variabilität innerhalb der Rebsorte 'Grüner Veltliner'. Mitteilungen Klosterneuburg 58 S. 105 - 116.
Rauhut D.
(2008): Volatile sulphur compounds and their impact on wine quality = Sirné slou?eniny a jejich vliv na kvalitu vína. Brno Mendelova zeme?de?lska? a lesnicka? univerzita v Brne? S. ?
978-80-7375-208-8
Leclerque A.
(2008): Whole genome-based assessment of the taxonomic position of the arthropod pathogenic bacterium Rickettsiella grylli. FEMS Microbiology Letters 283 (1) S. 117 - 127. DOI: 10.1111/j.1574-6968.2008.01158.x
Leclerque A., Kleespies R.G.
(2008): Whole genome-based phylogeny of the arthropod pathogenic bacterium Rickettsiella grylli.
Wan H., Schairer H.U., Leclerque A.
(2007): A New Dominant Selection Marker for Fungal Transformation.
Großmann M.
(2007): Aktuelle Situation zur Nutzung gentechnisch veränderter Mikroorganismen und deren Enzyme in der Kellerwirtschaft. S. 54 - 62.
Rauhut D., Micheloni C., Zironi R.
(2007): Aktueller Stand zum EU-Projekt ORWINE. Harmonisierung und Entwicklung gesetzlicher Rahmenbedingungen für die Herstellung von ökologisch erzeugten Weinen in Europa. S. 79 - 106.
Linsenmaier A., Rauhut D., Kürbel H., Löhnertz O., Schubert S.
(2007): Ambivalence of the influence of nitrogen supply on a-aminoacetophenone in 'Riesling' wine. Vitis 46 (2) S. 91 - 97.
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., Smit I., Löhnertz O., Ansorge A.
(2007): Biogenic amines and grapes: effect of microbes and fining agents.
Großmann M.
(2007): Dem 'Zellenselbstmord' auf der Spur; Gärstörungen mittels Fluoreszenztechnik frühzeitig erkennen. Getränke! 12 (4) S. 58 - 60.
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.
Ansorge A., Smit I., Großmann M., Löhnertz O.
(2007): Einfluss kellerwirtschaftlicher Maßnahmen auf den Gehalt an biogenen Aminen in Mosten und Weinen. S. 133 - 140.
Kapaklis A., Fischer S., Rauhut D., Kapsopoulou K.
(2007): Fermentation characteristics of indigenous yeasts selected from spontaneous fermenting musts of the grape variety Asyrtiko, Native and the Island of Santorini. Oxford Wiley-Blackwell FEMS yeast research 8 S. 120
Kapaklis A., Fischer S., Rauhut D., Kapsopoulou K.
(2007): Gärungsnebenprodukte in Wein aus Asyrtiko, die Rebsorte der Vulkaninsel Santorini. S. 281
Jung R., Hey M., Hoffmann D., Leiner T., Patz C.-D., Beisert B., Rauhut D., Schüssler C., Wirsching M.
(2007): Lichteinfluss bei der Lagerung von Wein. S. 45 - 55.
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.
Linsenmeier A., Rauhut D., Löhnertz O.
(2007): N-Düngung - Freund oder Feind des UTA?. 978-3-8001-5574-3
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.
Rauhut D., Kürbel H., Fischer S., Beisert B.
(2007): Simultaneous analysis of N- and S-compounds as screening for the identification of off-flavours in wines. S. 64 - 65.
Großmann M.
(2007): Spontangärung als Ausdruck von Tradition?. Der deutsche Weinbau (7) S. 84 - 89.
Linsenmeier A., Rauhut D., Kürbel H., Löhnertz O., Schubert S.
(2007): Untypical ageing off-flavour and masking effects due to long-term nitrogen fertilization. Vitis 46 (1) S. 33 - 38.
Ergashev K., Guzalova A.G., Schairer H.U., Leclerque A.
(2006): Bacterial-type endochitinases of fungal entomopathogens and mycoparasites.
Linsenmeier A., Rauhut D., Diehl H., Schubert S., Löhnertz O.
(2006): Einfluss unterschiedlicher Stickstoffversorgung auf Aromastoffgehalte und Aromaqualität von Weinen der Sorte 'Riesling'. Mitteilungen Klosterneuburg 56 S. 84 - 93.
Leclerque A., St. Leger R.J.
(2006): Metarhizium meets microarrays.
Leclerque A., Wan H., Abschütz A., Mitina G.V., Zimmermann G., Schairer H.U.
(2004): Agrobacterium-mediated insertional mutagenesis (AIM) of the entomopathogenic fungus Beauveria bassiana. Current Genetics 45 (2) S. 111 - 119. DOI: 10.1007/s00294-003-0468-2
Wan H., Sjölinder M., Schairer H.U., Leclerque A.
(2004): Development of a new dominant selection marker for transformation of Pichia pastoris to soraphen A resistance. Journal of Microbiological Methods 57 (1) S. 33 - 39. DOI: 10.1016/j.mimet.2003.11.013
Gawron-Scibek M., Rauhut D., Eser D., Ferdycz E., Kreutz B., Schwarz R., Schrape M., Lambrich C., Peth C., Beisert B., Löhnertz O., Großmann M.
(2004): Impact of nutrient composition in grape musts on malolactic fermentation. Ljubljana Slovenian Microbiological Soc. S. 262
961-90346-3-5
Löhnertz O., Rauhut D.
(2003): Das antioxidative Potential von Trauben, Most und Wein; Bestimmung in Abhängigkeit weinbaulicher und oenologischer Verfahren. 3-923068-42-5
Rauhut D., Shefford P.G., Roll C., Kürbel H., Löhnertz O.
(2003): Effect of diverse oenological methods to avoid occurrence of atypical aging and related off-flavours in wine. London [etc.] Technique & documentation S. 376 - 379.
9782743006495
Werwitzke U., Rauhut D., Löhnertz O., Schultz H.R.
(2003): Effect of plant water status and canopy system on the primary composition of White Riesling berries and the consequences for fermentation kinetics, yeast viability and the formation of secondary aromatic compounds. S. 126 - 129.
Rauhut D., Gawron-Scibek M., Maciw E., Hamm H.-U., Schmitt M., Lambrich C., Tucci N., Löhnertz O., Großmann M.
(2003): Optimierung des Einsatzes von Hefe- und Bakterienstammkulturen bei der Weinbereitung durch Zugabe von Nährstoffpräparaten. Heidelberg Spektrum
Wan H., Duperchy E., Mitina G.V., Zimmermann G., Leclerque A.
(2002): Agrobacterium-mediated insertional mutagenesis of the entomopathogenic fungus Beauveria bassiana.
Rauhut D., Kürbel H.
(2002): Böckserbildung und/oder untypischer Alterungston: eine mögliche Differenzierung. Neuenburg am Rhein TS-Verl. S. 371 - 383.
Großmann M.
(2002): Das ganze Aromapotentialnutzen: 'Die Qual der Hefewahl'. Der Winzer 58 (7) S. 24 - 27.
Großmann M., Jungwirth S., Muno S., Engel-Kristen J., Bercher A., Seckler K., Christmann M., Nygaard M., Krieger S., Rauhut D.
(2002): Effects of cell concentration of bacteria starter cultures, the time of their inoculation and the supply with fermentation aids on the quality of the malolactic fermentations. Bratislava Research Institute of Viticulture and Enology S. 69 - 70.
Großmann M.
(2002): Gärhefen: welche ist die richtige?. Der deutsche Weinbau 57 (20) S. 18 - 21.
Rauhut D.
(2002): Impact of volatile sulfur compounds on wine quality. Montpellier Ecole Nationale Supérieure Agronomique S. 121
Rauhut D.
(2002): Jahresbericht 2001.
Rauhut D., Kürbel H., Beisert B.
(2002): Pulsed flame photometric detector: a modern tool for analysis of low volatile sulfur compounds in wine. Bratislava Research Institute of Viticulture and Enology S. 87 - 88.
Großmann M.
(2002): Reinzuchthefen: Welche darf's sein?. Das deutsche Weinmagazin 57 (23) S. 12 - 15.
Rauhut D.
(2002): Volatile sulfur compounds - Impact on 'reduced sulfur' flavor defects and 'atypical aging' in wine. Geneva New York State Agricultural Experiment Station, Cornell University S. 103 - 109.
Großmann M., Jungwirth S., Pescheck M., Jolly N., Sell D.
(2001): Biosensor technique: development of a bio-electrochemical fuel cell for fast determination of viability / activity of yeast starter cultures and fermentability of grape musts. S. 32 - 39.
Rauhut D., Shefford P.G., Roll C., Kürbel H., Pour Nikfardjam M.S., Loos U., Löhnertz O.
(2001): Effect of pre- and / or post-fermentation addition of antioxidants like ascorbic acid or glutathione on fermentation, formation of volatile sulfur compounds and other substances causing off-flavours in wine. Office International de la Vigne et du Vin S. 32 - 39.
Großmann M., Schneider I., Hühn T., Remize F., Dequin S.
(2001): Effets de la surproduction de glycerol sur l'activite, des levures et les aromes du vin : Effects of enhanced glycerol surproduction on yeast activity and fermentation flavour. S. 348 - 366.
Werwitzke U., Kraml S., Rauhut D., Löhnertz O., Bettner W., Schultz H.R.
(2001): Einfluß des Erziehungssystems auf den Gehalt und die Verteilung von Glykosyl-Glukose (G-G) in Rieslingbeeren (Vinis vinifera L.). Stuttgart Fill & Pack S. 67 - 75.
Großmann M., Jungwirth G., Muno J., Engel-Kristen K., Bercher D., Seckler K., Nygaard A., Krieger S., Rauhut D.
(2001): Einfluss der Zellkonzentration bakterieller Starterkulturen, des Zugabezeitpunktes sowie der Nährstoffversorgung in Weißwein auf die Qualität des Biologischen Säureabbaus. Office International de la Vigne et du Vin S. 218 - 229.
Hünnecke B., Steinberg B., Weber M., Kürbel H., Rauhut D., Löhnertz O., Schultz H.R.
(2001): Einfluss einer Blattdüngung auf die Gärung und die Bildung von Weininhaltsstoffen und Fehlaromen. Office International de la Vigne et du Vin S. 60 - 66.
Rauhut D., Shefford P.G., Pour Nikfardjam M.S., Kürbel H., Loos U., Löhnertz O.
(2001): Einfluss verschiedener Antioxidantien auf die Gärung und die Entstehung von Fehlaromen. Stuttgart Office International de la Vigne et du Vin S. 209 - 217.
Sponholz W.-R., Hühn T., Großmann M.
(2001): Einfluss von Umwelt- und Substrateffekten auf die Bildung von wertbestimmenden Inhaltstoffen. Stuttgart Office International de la Vigne et du Vin S. 98 - 112.
Rauhut D., Riegelhofer M., Ottes G., Weisbrod A., Hagemann O., Glowacz E., Löhnertz O., Großmann M.
(2001): Examen de l'approvisionnement en nutriments et de la vialit, des levures menant une amélioration de la qualit, des vins et des vins mousseux (Investigation of nutrient supply and vitality of yeasts leading to quality im provement of wines and spark. Bulletin de l'OIV 74 (843 - 844) S. 320 - 330.
Großmann M.
(2001): Getränketechnologie in Geisenheim. Brauwelt (12/13) S. 462
Löhnertz O., Bastian H., Stecher H., Schubert S., Rauhut D.
(2001): Impact of N- and S-fertilization of grape vines on the concentration of the antioxidant glutathione in leaves and berries. S. 21 - 27.
Rauhut D., Jungwirth S., Krieger S., Großmann M.
(2001): Influence of the time of inoculation on the malolactic fermentation and the interactions between yeasts and bacteria. Perugia Lallemand Entretiens scientifiques Lallemand S. 39 - 47.
Werwitzke U., Kraml S., Bettner W., Rauhut D., Löhnertz O., Schultz H.R.
(2000): Aroma in Beeren, Most und Wein messen. Die Winzer-Zeitschrift 15 (9) S. 26 - 28.
Werwitzke U., Kraml S., Bettner W., Rauhut D., Löhnertz O., Schultz H.R.
(2000): Der Beitrag glykosidisch gebundener Inhaltsstoffe. Aroma in Beeren, Most und Wein. Der deutsche Weinbau 55 (22) S. 22 - 26.
Rauhut D., Glowacz E., Riegelhofer M., Ottes G., Weisbrod A., Löhnertz O., Großmann M.
(2000): Effect of Nutrient Additives on Fermentation Activity an Wine/Sparkling Wine Quality. S. L22
Rauhut D., Shefford P.G., Pour Nikfardjam M.S., Loos U., Löhnertz O.
(2000): Einfluss verschiedener Antioxidantien auf die Vergärung von Traubenmost und die Weinqualität. Freising-Weihenstephan DGQ S. 139 - 144.
3-9805230-3-9
Rauhut D., Kürbel H., Schneider K., Großmann M.
(2000): Influence of nitrogen supply in the grape must on the fermentation capacity and the quality of wine. Wageningen ISHS Acta Horticulturae 512 S. 93 - 100. DOI: 10.17660/ActaHortic.2000.512.9
978-90-66057-63-0
Großmann M., Pretorius I.S., Rauhut D.
(2000): Innovative Hefeentwicklung durch gezielten Einsatz gentechnischer Verfahren. Der Weinbau in Österreich 27 (12) S. 46 - 48.
Rauhut D., Glowacz E., Riegelhofer M., Ottes G., Weisbrod A., Löhnertz O., Großmann M., Hagemann O.
(2000): Investigation of nutrient supply and vitality of yeasts leading to quality improvements of wines and sparkling wines. Paris Office International de la Vigne et du Vin S. 101 - 106.
Großmann M., Muno J., Clemens R., Engel-Kristen K., Lemperle E.
(2000): La stabilité génétique et l'activité physiologique des levures du vin lors d'une utilisation de longue durée de levains = [Genetical stability and physiological activity of wine yeasts during long-term use of starter cultures]. Bulletin de l'OIV 73 (829/830) S. 192 - 198.
Rauhut D., Riegelhofer M., Ottes G., Weisbrod A., Löhnertz O., Großmann M.
(2000): Study of the requirements of commercial wine yeasts to improve wine and sparkling wine quality. Delft University Press International Symposium on Yeasts S. 125 - 126.
90-407-2067-3
Rauhut D., Kürbel H., Großmann M.
(1999): Analyse schwefelhaltiger Substanzen in Wein zur Unterscheidung zwischen verschiedenartigen Fehlaromen und zur Qualitätssicherung.
Degünther B., Großmann M., Rauhut D., Ellwanger S.
(1999): Aromaprofile bei unterschiedlichen Gärtemperaturen. Das deutsche Weinmagazin 54 (15) S. 12 - 17.
Glowacz E., Grimm C., Bös R., Walz S., Rauhut D., Löhnertz O., Großmann M., Babuchowski A.
(1999): Commercial wine yeasts and their requirements of amino acids during fermentation of different grape musts. 2-7430-0352-9
Großmann M.
(1999): Einfluss von Mikroorganismen auf die sensorische Qualität von Korkstopfen: Neue Erkenntnisse und Anwendungsmöglichkeiten.
Sponholz W.-R., Großmann M.
(1999): Freisetzung unerwünschter Aromastoffe aus Pflanzenhormonen bei der alkoholischen Gärung. S. 151 - 178.
Großmann M., Muno J., Clemens R., Engel-Kristen K., Lemperle E.
(1999): Genetische Stabilität und physiologische Aktivität von Weinhefen bei längerer Anwendung von Gäransätzen.
Rauhut D., Kürbel H., Löhnertz O.
(1999): Hefeernährung und Weinqualität. 3-87885-331-9
Rauhut D., Kürbel H., Ellwanger S., Löhnertz O., Großmann M.
(1999): Influences of yeast strain, assimilable nitrogen, fermentation temperatur and sulfur residues on the occurrence of volatile sulfur compounds during and after fermentation. 2-7430-0352-9
Hühn T., Sponholz W.-R., Großmann M.
(1999): Production de substances aromatiques indésirables par les hormones des plantes lors de la fermentation alcoolique. 2-7430-0352-9
Stamm I., Leclerque A., Plaga W.
(1999): Purification of cold-shock-like proteins from Stigmatella aurantiaca - molecular cloning and characterization of the cspA gene. Archives of Microbiology 172 (3) S. 175 - 181.
Hühn T., Sponholz W.-R., Großmann M.
(1999): Stressphänomene und vorzeitige Alterung von Weinen. 3-87-885-331-9
Degünther B., Großmann M.
(1999): Temperatursteuerung - Optimierte Gärführung. Das deutsche Weinmagazin 54 (14) S. 14 - 19.
Rauhut D., Kürbel H., Löhnertz O., Dittrich H., Großmann M.
(1999): Ursachen der Böckserbildung [Formation of sulfurous substances causing off-flavours in wine].
Großmann M., Pretorius I.S.
(1999): Verfahren zur Identifizierung von Weinhefen und Verbesserung der Eigenschaften von Saccharomyces cerevisiae. Die Weinwissenschaft : dww = Viticultural and enological sciences 54 (2-3) S. 61 - 72.
Glowacz E., Grimm C., Schneider K., Ellwanger S., Rauhut D., Löhnertz O., Großmann M., Babuchowski A.
(1999): Verhalten kommerzieller Hefestämme bei unterschiedlichen Nährstoffbedingungen im Most.
Großmann M.
(1999): Wege zur Entscheidungsfindung: Welcher Hefestamm für welche Vergärung. Der deutsche Weinbau 54 (15) S. 24 - 27.
Großmann M., Sponholz W.-R., Tarrach K., Kugler D., Rapp A.
(1998): Differential Influence of Mould Growth on Sensory Quality of Cork Stoppers: New Results and Implementation. Lissabon ASCOIV S. 70 - 75.
972-8023-26-X
Rauhut D., Kürbel H., Löhnertz O., Großmann M.
(1998): Einfluß der Nährstoffzusammensetzung im Most auf die Bildung von böckserverursachenden schwefelhaltigen Substanzen im Wein. S. 127 - 143.
Rauhut D., Kürbel H., Löhnertz O., Großmann M.
(1998): Formation of disagreeable thiols and other sulfurcontaining aroma compounds by strains of Saccharomyces cerevisiae during grape must fermentation in relation to nutritional demands of yeasts. S. 136
Rauhut D., Kürbel H., Großmann M., MacNamara K.
(1998): Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine. Analusis 26 (3) S. 142 - 145. DOI: 10.1051/analusis:1998124
Rauhut D., Schumacher K., Asche S., Heil M., Mosandl A., Engel-Kristen K.
(1998): Microbiological oxidation of 2-methylbutanol of differing enantiomeric ratios by Gluconobacter species. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 207 (1) S. 74 - 76. DOI: 10.1007/s002170050297
Großmann M., Pretorius I.
(1998): Önologische Mikrobiologie - Hilfe und Herausforderung für die Weinwirtschaft. Der deutsche Weinbau 53 (22) S. 12 - 15.
Großmann M., Pretorius I.
(1998): Önologische Mikrobiologie - Hilfe und Herausforderung für die Weinwirtschaft [Teil 2]. Der deutsche Weinbau 53 (23) S. 12 - 15.
Löhnertz O., Rauhut D.
(1997): Bedeutung der Stickstoffversorgung für die Hefeernährung und die Weinqualität. Der badische Winzer 22 (7) S. 20 - 22.
Hühn T., Großmann M.
(1997): Die alkoholische Gärung - Streß für die Hefen. S. 10 - 21.
Hühn T., Großmann M.
(1997): Die alkoholische Gärung - Stress für die Hefen. Der deutsche Weinbau 52 (18) S. 24 - 28.
Rauhut D., Kürbel H., Schneider K., Löhnertz O., Großmann M.
(1997): Differences of Saccharomyces cerevisiae strains in the formation of undesirable volatile sulfur compounds during grape must fermentation in dependence on assimilable nitrogen.
Rauhut D., Hühn T.
(1997): Einfluß gärungslenkender Maßnahmen auf die Entwicklung der Hefepopulation, Gärleistung sowie die Bildung relevanter Gärbukettstoffe. Der Oenologe 25 (2) S. 68 - 71.
Rauhut D.
(1997): Einfluß von Hefestämmen und deren Ernährung auf die Böckserbildung, Teil 3. Der Weinbau in Österreich 24 (1) S. 51 - 53.
Rauhut D.
(1997): Einfluß von Hefestämmen und deren Ernährung auf die Böckserbildung, Teil 4. Der Weinbau in Österreich 24 (2) S. 8 - 11.
Rauhut D., Kürbel H., MacNamara K., Großmann M.
(1997): Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and Wine.
Rauhut D., Kürbel H., Löhnertz O., Großmann M.
(1997): Hefeernährung und Weinqualität. Geisenheim Forschungsanstalt Geisenheim S. 1 - 9.
Großmann M.
(1997): Mikroorganismen bei der Weinbereitung: Biologischer Säureabbau (BSA).
Rauhut D., Kürbel H., Prior B., Löhnertz O., Großmann M.
(1997): Synthetic media to monitor the different abilities of yeast strains to produce undesirable volatile sulfur compounds. S. 76 - 79.
Sponholz W.-R., Großmann M., Muno H., Hoffmann A.
(1997): The Distribution of Chlorophenols and Chloranisols in cork and a microbiological Method to prevent their Formation.
Sponholz W.-R., Großmann M., Muno H., Hoffmann A.
(1996): The Distribution of Chlorophenols and Chloranisols in cork and a microbiological Method to prevent their Formation. Pinerolo Chiriotti S. 37 - 42.
Rauhut D., Bauer O., Krieger S.-A., Dittrich H.H.
(1995): Einfluß des biologischen Säureabbaus auf Farbintensität und Gehalt an freien und kondensierten Anthocyanen. Mitteilungen Klosterneuburg 45 S. 82 - 89.
Rauhut D., Kürbel H., Dittrich H.H., Prior B., Großmann M.
(1995): Einfluss von Hefestämmen und deren Ernährung auf die Böckserbildung.
Hühn T., Großmann M.
(1995): Einsatz computergesteuerter Wissensnavigatoren zur mikrobiologischen Ausbildung und Problemlösung.
Rauhut D., Kürbel H., Großmann M.
(1995): Influences of yeast strain and assimilable nitrogen on the formation of undesirable volatile sulfur compounds during fermentation. S. 9 - 12.
Großmann M.
(1995): Mikrobiologie des Weines: Gegenwart und Perspektiven für die Zukunft.
Rauhut D.
(1993): Sulfur compounds and their influence on wine quality. Die Weinwissenschaft : dww = Viticultural and enological sciences 48 (3) S. 214 - 218.
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