Dr. Ingrid Weilack

Postdoc

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Dr. Ingrid Weilack

1.013

Friedrich-Hirzebruch-Allee 7

53115 Bonn

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

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

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