| The State Research Institute Geisenheim (founded 1872) is a research facility in connection with the
University of Applied Sciences Wiesbaden. The Research Institute conducts applied research in the fields of viticulture as well as environment-oriented/organic viticulture (according to EUVO 2092/91 and the regulation of domestic associations such as IFOAM/AÖL/BÖW), grapevine breeding and grafting, soil science and plant nutrition, plant pathology, enology and wine and beverage technology, wine chemistry, microbiology and biochemistry etc..
The Department of Microbiology and Biochemistry deals with the metabolism of microorganisms in
fermentation processes, especially in the fermentation of wine; it also examines factors influencing fermentation and fermentation product quality, the formation of quality improving substances and other spoiling and reducing the wine quality. Selection of pure yeast cultures for special applications also count to the tasks fulfilled by this Department. There is a strong collaboration to other Departments of the Geisenheim Research Institute. Therefore also the equipment and the skilled staff of other departments can be used for microbiological analysis and the determination of grape, must and wine ingredients (e. g. analysis of amino acids and glutathione, biogenic amines, antioxidative potential in grape musts and wine etc.). |
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