Ulrich Fischer

Head of Institute, Prof. Dr.

Germany

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Ulrich Fischer is the Head of Institute and Professor at DLR Rheinpfalz in Germany. His research focuses on wine analytical sciences, particularly exploring the sensory and chemical aspects of winemaking processes. Recent publications include investigations into aroma carryover, the impact of abiotic stress on flavor profiles, and real-time monitoring of fermentation using advanced analytical techniques.

Articles (12)

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2021

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2020

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2020

Collaborators (5)

Recep Gök

Technische Universität Braunschweig

GERMANY

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Jochen Vestner

Head Aroma Research

Landesuntersuchungsamt Rheinland-Pfalz

GERMANY

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Peter Winterhalter

Technische Universität Braunschweig

GERMANY

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FULVIO MATTIVI

Professor of Food Chemistry

ITALY

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Lena Keller

Professor of Enology and Process Technology

Hochschule Kaiserslautern

GERMANY

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Ulrich Fischer

Research Interests

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Articles (12)

Real-time monitoring of fermentation processes in wine production with benchtop 1H NMR spectroscopy

Investigating Abiotic Stress-Induced Off-Flavor in Different White Wine Varieties (Vitis vinifera L.) Using a Complementary Approach of Sensory Analysis and Nontargeted Gas Chromatography Mass Spectrometry Analysis

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover

Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System

Sensory and aroma impact of mitigation strategies against sunburn in Riesling

Target-Guided Isolation of Progenitors of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) from Riesling Wine by High-Performance Countercurrent Chromatography

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System

Sanitization of Oak Barrels for Wine—A Review

Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood

Collaborators (5)

Recep Gök

Jochen Vestner

Peter Winterhalter

FULVIO MATTIVI

Lena Keller

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