Ingrid Weilack
PhD student
Contact
Ingrid Weilack
M. Sc.
1.013
Friedrich-Hirzebruch-Allee 7
53115 Bonn
© Barbara Frommann
About the person
Field of research
- Polyphenols in red wine
- Composition of pectic polysaccharides in red wine
- Influence of polysaccharides on the polyphenol composition and astringency perception of red wines
Topic of the dissertation
Analysis and characterization of sensory relevant compounds in red wine
Teaching
- Product-related Food Technology and Chemistry (exercise; ELW-009; degree programme: B.Sc. Nutrition and Food Sciences)
- Basic practical course in Food Technology (ELW-025; degree programme: B.Sc. Nutrition and Food Sciences)
- Beverage Technology (seminar; LMT-015; degree programme: M.Sc. Molecular Food Technology)
- Production of special foods (LMT-016; degree programme: M.Sc. Molecular Food Technology)
- Research practical course in Molecular Food Technology (LMT-007; degree programme: M.Sc. Molecular Food Technology)
Completed theses
Master theses:
- Structural features of grape skin and seed tannins and their effect on protein precipitation, 2022
- Influence of red wine aging on the interaction of tannins and polysaccharides and the resulting changes in sensory perception, 2021
- Fractionation and characterization of red wine polyphenol extracts by preparative normal phase liquid chromatography, 2020
- Isolation of anthocyanins and determination of octanol-water partition coefficients, 2020
Bachelor theses:
- Alternatives to the use of nitrite in food, 2023
- The role of pectic polysaccharides in red wine, 2023
- "Smoke taint" in wine - influence of smoke from forest fires on wine aroma, 2023
- Mineral-binding properties of polyphenols, 2023
Brief biography
- September 2018 – today:
PhD student "Molecular Food Technology"
- Oktober 2013 – April 2018:
Student „Food Chemistry“; completed with first state examination (M. Sc.)
Further information
Research Gate: Ingrid Weilack
ORCID iD: 0000-0003-3254-1752