Professorship for Beverage Microbiology

In its teaching, research and knowledge transfer activities, the professorship focuses on both the positive and the negative effects of the activities of microorganisms on products in the wine and beverage sectors. Here we maintain very close links between fundamental and application-based research on the use of yeasts and bacteria in the various different production systems. Our main fields of activity comprise the production of desirable aromatic substances, prevention of undesirable aromatic substances, identification of influential production-related factors and demonstration of the genetic bandwidth of microorganisms in fermentation processes. The knowledge gained within the context of the professorship is also used to provide legislative bodies and opinion leaders within the industry with comprehensive information.