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The Microbiological Inspection Body offers analyses and consultation in the areas of colony counting, turbidity and microscopy. Since 2004, the lab has been a publicly recognized accredited wine microbiological testing center (certified according to ISO 17.025).
In terms of of research, scientific projects are carried out with national and international partners from universities, research institutes as well as companies and stakeholders. Special attention is given to the identification of ecological cycles, problems and weaknesses. We seek simple and environmentally sustainable solutions are looked for to limit and/or reveal the chemical and microbiological stress of products and plants on the environment.
The Microbiology Working Group deals with the identification and determination of microorganisms in different environments in viticulture and pomiculture. The diversity of yeasts, bacteria and molds in the soil, in the air and on the plants or their fruits is documented. The data provides a better insight into the different habitats and an understanding of the relationships between the microorganisms and their environment. The effects of substrates, e.g. fertilizers and herbicides, can be detected by analyzing the microflora. Another focus of the consultancy is in the area of industrial hygiene. The producers should be sensitized to possible microbial problems to solve them in a timely manner. This is done in intensive exchange with practice firms.
In the area of plant protection, modern strategies for the protection of crop plants and plant products from harmful organisms (diseases, pests, weeds) are developed to ensure economic and sustainable plant production as well as the production of high quality and healthy products. This wide range of topics includes research on the causes of damage and pest and disease control in various fruit crops and vines in both integrated and organic cultivation. These topics are dealt with scientifically using comprehensive inquiry and strategies.
In the field of residual analysis, remaining substances in the must, Sturm (new wine) and wine are detected for consumers, producers and for regulatory tasks. Chemical plant protection in viticulture is one of the main continues to be the most important determinant of profit. Plant protection products remain in small concentrations until harvesting on the grapes. They are called pesticide residues.