Ralf Schweiggert

Prof. Ralf Schweiggert is a Professor and head of the Institute for Beverage Research at Geisenheim University. His research integrates food chemistry, analytical technology, and process engineering to advance beverage quality and functionality. Key focus areas include:

• Analytical Innovation: Development of HPLC-MS, NMR, and GC-MS methods for authenticating juices and quantifying bioactive compounds like carotenoids and phenolics.
• Process Optimization: Engineering non-thermal techniques (e.g., spiral filter pressing) to preserve nutrients in fruit juices and studying enzymatic treatments for wine stabilization.
• Health-focused Applications: Investigating anti-inflammatory properties of plant pigments and glycemic responses to functional beverages.

He leads multiple industry-funded projects, including cider yeast development and sugar reduction in yogurt. His recent publications emphasize phenolic compound stability, enzymatic protein management in wines, and biostimulant effects on crop quality.