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Schneider-Oenologie is a consulting company for enology and related fields. It is based in Germany with a laboratory for quality control and experimental enology, technical plants for wine stabilization, and sparkling wine producing facilities. Its internationally experienced wine-making staff operates in several European countries, providing technical and scientific support for the production of a large range of top-level wines.

Own research equipment and associated experimental wineries in Germany and Slovenia ensure a continuously developing up-to-date experience in all enological concerns. The experimental work is part of a strategy for constant innovation and provides for the ability to meet new challenges in varying circumstances.

Research work covers topics like:

- appearance of astringency and flavour degradation during oxidative ageing of white wines, the role of phenolics involved and its prevention;

- tannin-management in red wines, tannin polymerization and its sensory evolution as induced by various levels of oxygen supply;

- ageing in oak barrils and sur-lie;

- acidity management, malolactic and chemical desacidifications;

- volatile sulfur compounds and sulfur-based off-flavours, their origin and prevention;

- sensory analysis.

Results have been published in more than hundred papers among which the most important ones are (titles in original language):

Schneider, V.: Oxidative Weinalterung, Part II: Analytische Ansätze. Das Deutsche Weinmagazin, No 18, 1993, 18-26.

Schneider, V.: Comportement des vins obtenus par oxygénation des moûts blancs. Revue Fr. d'Oenologie, No. 130, 1991, 33-42.

Schneider, V.: Evaluation of small amounts of flavonoid phenols in white wines by colorimetric assays. Am. J. Enol. Vitic. 46, 2 (1995), 274-277.

Schneider, V.: Must hyperoxidation: A review. Am. J. Enol. Vitic. 49, 1 (1998), 65-73.

Schneider, V.: Barriques im Vergleich. Das Deutsche Weinmagazin, No. 22, 1998, 16-21.

Schneider, V.: Weißwein im Holzfaß, Part II: Wirkung von Holz und Feinhefe. Die Winzer-Zeitung, No. 2, 1999, 32-34.

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	Home Schneider Enology Schneider-Oenologie is a consulting company for enology and related fields. It is based in Germany with a laboratory for quality control and experimental enology, technical plants for wine stabilization, and sparkling wine producing facilities. Its internationally experienced wine-making staff operates in several European countries, providing technical and scientific support for the production of a large range of top-level wines. Own research equipment and associated experimental wineries in Germany and Slovenia ensure a continuously developing up-to-date experience in all enological concerns. The experimental work is part of a strategy for constant innovation and provides for the ability to meet new challenges in varying circumstances. Research work covers topics like: - appearance of astringency and flavour degradation during oxidative ageing of white wines, the role of phenolics involved and its prevention; - tannin-management in red wines, tannin polymerization and its sensory evolution as induced by various levels of oxygen supply; - ageing in oak barrils and sur-lie; - acidity management, malolactic and chemical desacidifications; - volatile sulfur compounds and sulfur-based off-flavours, their origin and prevention; - sensory analysis. Results have been published in more than hundred papers among which the most important ones are (titles in original language): Schneider, V.: Oxidative Weinalterung, Part II: Analytische Ansätze. Das Deutsche Weinmagazin, No 18, 1993, 18-26. Schneider, V.: Comportement des vins obtenus par oxygénation des moûts blancs. Revue Fr. d'Oenologie, No. 130, 1991, 33-42. Schneider, V.: Evaluation of small amounts of flavonoid phenols in white wines by colorimetric assays. Am. J. Enol. Vitic. 46, 2 (1995), 274-277. Schneider, V.: Must hyperoxidation: A review. Am. J. Enol. Vitic. 49, 1 (1998), 65-73. Schneider, V.: Barriques im Vergleich. Das Deutsche Weinmagazin, No. 22, 1998, 16-21. Schneider, V.: Weißwein im Holzfaß, Part II: Wirkung von Holz und Feinhefe. Die Winzer-Zeitung, No. 2, 1999, 32-34.
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