Christian von Wallbrunn

Dr. Chris­t­ian von Wall­brunn

Or­ga­ni­za­tional Unit(s):De­part­ment of Mi­cro­bi­ol­ogy & Bio­chem­istryPro­fes­sor­ship for Mi­cro­bi­ol­ogy & Bio­chem­istry
Com­mit­tees: Sen­ate
Con­tact:
Phone: +49 6722 502 333
eMail: Chris­t­ian.Wall­brunn(at)hs-​gm.​de
Postal Ad­dress:Von-Lade-Straße 1
D-65366 Geisen­heim
Ad­dress: Build­ing 6120
Room 01.61
Von-Lade-Straße 2
65366 Geisen­heim
Publications
van Wyk N., Badura J., von Wallbrunn C., Pretorius I.S. (2024): Exploring future applications of the apiculate yeast Hanseniaspora. Critical Reviews in Biotechnology 44 (1) S. 100 - 119. DOI: 10.1080/07388551.2022.2136565
Badura J., Kiene F., Brezina S., Fritsch S., Semmler H., Rauhut D., Pretorius I.S., von Wallbrunn C., van Wyk N. (2023): Aroma profiles of Vitis vinifera L. cv. Gewürztraminer must fermented with co-cultures of Saccharomyces cerevisiae and seven Hanseniaspora spp.. Fermentation 9 (2) DOI: 10.3390/fermentation9020109
Badura J., van Wyk N., Zimmer K., Pretorius I.S., von Wallbrunn C., Wendland J. (2023): PCR-based gene targeting in <i>Hanseniaspora uvarum</i>. FEMS Yeast Research 23 DOI: 10.1093/femsyr/foad034
van Wyk N., Binder J., Ludszuweit M., Köhler S. Brezina S., Semmler H., Pretorius I.S., Rauhut D., Senz M., von Wallbrunn C. (2023): The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. Foods 12 (10) DOI: 10.3390/foods12101938
Badura J., Medić M., van Wyk N., Krause B., Semmler H., Brezina S., Pretorius I.S., Rauhut D., von Wallbrunn C. (2022): Synthesis of aroma compounds as a function of different nitrogen sources in fermentations using non-Saccharomyces wine yeasts. Microorganisms 11 (1) DOI: 10.3390/microorganisms11010014
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
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
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
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
Severin H. G., von Wallbrunn C. (2020): Reiner Wein: Die mikrobielle Belastung von Wein nimmt ab. 978-3-8189-0696-1
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
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
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.
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) DOI: 10.1128/AEM.01580-17
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
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
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 DOI: 10.3389/fmicb.2016.00268
von Wallbrunn C., Großmann M. (2015): Betriebswasser in der Weinberatung aus mikrobiologischer und chemischer Sicht. Geisenheim S. 35 - 37.
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
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
von Junker C., von Wallbrunn C. (2015): Holz birgt Gefahren. Das deutsche Weinmagazin (21) S. 18 - 21.
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
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. EDP Sciences DOI: 10.1051/bioconf/20150502001
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.
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: 10.48550/arXiv.1412.6068
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.
von Wallbrunn C., Gerhards D., Wenning M., Scherer S. (2013): Identification of yeasts in microbial communities during the winemaking process by FTIR spectroscopy. Wiley S. 84 DOI: 10.1002/yea.2972
von Wallbrunn C. (2013): Mikrobiologisch bedingte Fehltöne im Holzfass / Reinigungsprobleme und kellerwirtschaftliche Hygiene. S. 11 - 12.
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
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.
978-2-10-057596-1
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. Elsevier S. 128 DOI: 10.1016/j.ijmm.2012.08.001
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
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
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.
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
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
Kammer K., von Wallbrunn C., Dietrich H. (2011): Chitosan - ein neues Schönungsmittel für die Most- und Weinbehandlung. S. 20 - 22.
von Wallbrunn C., Moll M., Schneider I. (2011): Die alkoholische Gärung: Quelle biogener Amine?. Das deutsche Weinmagazin 66 (20) S. 12 - 16.
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
von Wallbrunn C. (2011): Gärkontrolle einmal anders. Das deutsche Weinmagazin 66 (18) S. 32 - 34.
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. Oiv Office International de la Vigne et du Vin 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.
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.
von Wallbrunn C. (2010): Mit Infrarotstrahlen Hefen Namen geben - Identifizierung von Hefen mittels Fourier-Transform-Infrarotspektroskopie. Das Campus-Magazin S. 12 - 13.
von Wallbrunn C., Gerhards D. (2010): Spontangärung - Die unendliche Geschichte .... Das deutsche Weinmagazin 65 (22) S. 12 - 15.
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
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., Lederer M., von Wallbrunn C. (2008): "Programmierter Zelltod" bei Weinhefen Saccharomyces cerevisiae als Ursache für Gärstörungen. Chaintré S. 75 - 80.
2-905428-32-5
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
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
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., 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.
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.
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.
Research Projects
AROMAplus - From plant-based raw materials to microbiological production - aroma and functional compounds from vines and fruit

Project start: 01.01.2018
Project end: 31.12.2022
Sponsor: Hessen State Ministry of Higher Education, Research and the Arts

Many of the aromatic agents, fragrances and vitamins found in foods, cosmetics and pharmaceutical products are plant-based. The fruits of blackcurrant, for example, are not only healthy, but they are also valued for their aroma compounds and essential oils. These substances are becoming increasingly attractive for industrial applications, and sustainable production methods are becoming more and more important. In the LOEWE project "AROMAplus", the research team wants to extract or refine plant metabolites with the help of enzymes and microorganisms such as yeasts, fungi and bacteria. In this process, plant residues resulting from the cultivation of blackcurrants or grapes are used as biological raw materials.

Presentations
Identification of yeasts in microbial communities during the winemaking process by FTIR spectroscopy
Event: 26th International Conference on Yeast Genetics and Molecular Biology
Date: 29.08.2013
Speaker: von Wallbrunn, Christian
Unterschiedliche Aspekte der Hygiene in der Weinbereitung
Event: Tag der Kellerwirtschaft für den Herbst 2013 - Eaton/Carl Moser GmbH
Date: 02.07.2013
Speaker: von Wallbrunn, Christian
The impact of different processing steps on yeast biodiversity of spontaneous fermented riesling and pinot noir musts
Event: 64th ASEV National Conference
Date: 24.06.2013
Speaker: von Wallbrunn, Christian
Unterschiedliche Aspekte der Hygiene in der Weinbereitung
Event: Begerow/Eaton Oenologisches Symposium
Date: 29.05.2013
Speaker: von Wallbrunn, Christian
Unterschiedliche Aspekte der Hygiene in der Weinbereitung
Event: Begerow/Eaton Oenologisches Symposium
Date: 28.05.2013
Speaker: von Wallbrunn, Christian
Mikrobiologische Kontaminationen als Ursache von Fehlaromen während der Barrique-Lagerung
Event: 61. Deutscher Weinbaukongress 2013
Date: 23.04.2013
Location: Deutschland
Speaker: von Wallbrunn, Christian

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