Jessica Röcker

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

D. Rauhut, S. Benito, A. Schüttler, 2015, European Food Research and Technology.

Usage of different aerobic non-Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines

M. Grossmann, S. Strub, Kristin Ebert, 2016, European Food Research and Technology.

The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine.

M. Grossmann, M. Schmitt, Kristin Ebert, 2016, Food chemistry.