Dipl.-Ing. Agr. Beata Beisert

Beata Beisert

Dipl.-Ing. Agr. Beata Beisert

Organizational Unit(s):Department of Microbiology & Biochemistry Professorship for Microbiology & Biochemistry

Contact:
Phone: +49 6722 502 345
eMail: Beata.Beisert(at)hs-gm.de

Postal Address:Von-Lade-Straße 1
D-65366 Geisenheim

Address: Building 6120
Room 01.65
Von-Lade-Straße 2
65366 Geisenheim

Scansani S., van Wyk N., Bou Nader K., Beisert B., Brezina S., Fritsch S., Semmler H., Pasch L., Pretorius I.S., von Wallbrunn C., Schnell S., Rauhut D. (2022): The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewurztraminer must. International Journal of Food Microbiology 365 DOI: 10.1016/j.ijfoodmicro.2022.109549

van Wyk N., Scansani S., Beisert B., Brezina S., Fritsch S., Semmler H., Pretorius I.S., Rauhut D., von Wallbrunn C. (2022): The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine. Applied Sciences 12 DOI: 10.3390/app12146919

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

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., 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

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.

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

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

Rauhut D., Vestner J., Beisert B. (2013): Wein: Aroma pur - Moderne Anreicherungsmethoden in der Weinaromaanalytik. Food-Lab 2013 (2) S. 15 - 19.

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

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

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

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.

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.

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.

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

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.