Annette Wagner

Annette holds a B.Sc. in Food Science (Hohenheim University), a M.Sc. in Oenology (Gießen University) and is currently finishing her PhD under supervision of Prof. Ralf Schweiggert at Geisenheim University. Her investigations dealt with fruit juices and purees produced either under oxygen exclusion with an innovative spiral filter press or with conventional pressing systems. She sought to extend our knowledge on the interactions of presumably health-promoting compounds like anthocyanins and polyphenols with oxygen, sugar, pH and ascorbic acid under practically relevant conditions. In addition, such practically relevant interactions of aroma compounds with oxygen were in focus of her work, which delved mostly into blackcurrants and red-fleshed apples.

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