Doris Rauhut (Germany)

She is Professor at the Hochschule Geisenheim University and vice-chair of the Department of Microbiology and Biochemistry. Her research mainly focuses on yeast and lactic acid bacteria metabolism during wine making, in particular on the formation and analysis of aroma-active volatile compounds, to optimize and improve fermentation processes and their control. In the field of flavor research, she turned her attention to the impact of volatile sulphur compounds on wine quality. Additionally her research is centered on the effect of global climate change on the typicality of wines and their ageing potential in joint national and international cooperations. She was member in several EU research project consortia and project leader of several work packages.