Stefano Scansani

Stefano Scansani

Stefano Scansani

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

Contact:
eMail: Stefano.Scansani(at)hs-gm.de

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

Address: 65366 Geisenheim

Wagner A., Dussling S., Scansani S., Bach P., Ludwig M., Steingass C.B., Will F., Schweiggert R. (2022): Comparative evaluation of juices from red-fleshed apples after production with different dejuicing systems and subsequent storage. Molecules 27 (8) DOI: 10.3390/molecules27082459

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

Gardoni E., Benito S., Scansani S., Brezina S., Fritsch S., Rauhut D. (2021): Biological Deacidification Strategies for White Wines. South African Journal of Enology and Viticulture S. 114 - 122. DOI: 10.21548/42-2-4474

Scansani S., Rauhut D., Brezina S., Semmler H., Benito S. (2020): The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae. Foods 9 DOI: 10.3390/foods9101423