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Seifert Wenzel

Professor Dr. Wenzel Seifert (1862-1942) studied pharmacy and chemistry in Wien and devoted himself to chemistry, bacteriology and microscopy at the University of Wien . In 1890 he became an assistant to Professor Leonhard Roesler (1839-1910) - his later father-in-law - at the Oenochemical Institute in the wine chemistry department on Klosterneuburg Wine Institute (Lower Austria). In 1893 he made his first attempts with pure bred yeasts what became his specialty. In 1895 he set up a state-of-the-art laboratory and applied knowledge gained from beer yeasts to viticulture. He also increasingly dealt with wine chemistry and microbiological tasks and published a study in 1901 on the decrease in acidity in wine, thereby contradicting the previously held teaching on the so-called second fermentation, He identified an acid-degrading bacterium and called it "Micrococcus malolacticus" (see also under malolactic fermentation ). In the following years he published on many topics such as the formation of glycerin during fermentation, the formation of acetic acid and about that sulphurous acid, In 1910 he was succeeded by Dr. Leopold Weigert director of the institute, which he headed until 1922. In honor of him was a red grape variety created in 1970 in Klosterneuburg Seifert named.

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