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Impact of nutrient composition in grape musts on malolactic fermentation (2004)

Quelle: Ljubljana Slovenian Microbiological Soc. S. 262
Autoren: 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.
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Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines (2011)

Quelle: Food Science and Technology 44 S. 2077 - 2086. DOI: 10.1016/j.lwt.2011.05.009
Autoren: Knoll C., Fritsch S., Schnell S., Großmann M., Rauhut D., du Toit M.
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Influence of environmental stress on secondary metabolite composition of Vitis vinifera var. Riesling grapes in a cool climate region - water status and sun exposure (2012)

Quelle: Paris Dunod S. 65 - 70.
Autoren: Schüttler A., Gruber B.R., Thibon C., Lafontaine M., Stoll M., Schultz H.R., Rauhut D., Darriet P.
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Applicability of asymmetric Flow Field-Flow Fractionation (a4F) as a suitable method to differ yeast derived products according to their soluble macromolecular composition (2013)

Quelle: S. 84
Autoren: Laier M., Patz C.-D., Rauhut D.
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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae (2015)

Quelle: European Food Research and Technology 241 (5) S. 707 - 717. DOI: 10.1007/s00217-015-2497-8
Autoren: Benito S., Hofmann T., Laier M., Lochbühler B., Schüttler A., Ebert K., Fritsch S., Rauhut D.
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Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition (2019)

Quelle: Fermentation 5 (3) DOI: 10.3390/fermentation5030079
Autoren: Dutraive O., Benito S., Fritsch S., Beisert B., Patz C.-D., Rauhut D.
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The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae (2020)

Quelle: Foods 9 DOI: 10.3390/foods9101423
Autoren: Scansani S., Rauhut D., Brezina S., Semmler H., Benito S.
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Plant architecture and phytochemical composition of basil (Ocimum basilicum L.) under the influence of light from microwave plasma and high-pressure sodium lamps (2020)

Quelle: Journal of Photochemistry and Photobiology B: Biology 202 DOI: 10.1016/j.jphotobiol.2019.111678
Autoren: Dörr O., Brezina S., Rauhut D., Mibus H.
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Wine Storage at Cellar vs Room Conditions: Changes in the aroma composition of Riesling Wine (2021)

Quelle: Molecules 26 (20) DOI: 10.3390/molecules26206256
Autoren: Tarasov A., Garzelli F., Schuessler C., Fritsch S., Loisel C., Pons A., Patz C.-D., Rauhut D., Jung R.
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Responses on must and wine composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE) (2021)

Quelle: Foods 10 (1) DOI: 10.3390/foods10010145
Autoren: Wohlfahrt Y., Patz C., Schmidt D., Rauhut D., Honermeier B., Stoll M.
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