Knowledge-Based Reduction of Energy and Water Consumption in Wine Production Using Hybrid Information Technology Based on Reference Petri Nets
Funded by the Joint Industrial Funding Program (Federal Ministry of Economics and Technology via AiF) through the Research Association of the Food Industry (FEI). Project number: AiF-FV 18358 N
Promoting the storage stability of white wines through the knowledge-based use of glutathione in winemaking
Funded by the Joint Industrial Funding Program (Federal Ministry of Economics and Technology via AiF) through the Research Association of the Food Industry (FEI). Project number: AiF-FV 18645 N
Research and development of a fed-batch method for the safe and efficient fermentation of high-sugar musts
Funded through the “Research at Universities of Applied Sciences” program—FHprofUnt funding line (Federal Ministry of Education and Research via Projektträger Jülich) Project number: 03FH002PX4
Preserving the freshness of white wines—technological, chemical, and sensory approaches
Funded by industry