Hugo Schanderl

Hugo Schanderl (born February 22, 1901 in Munich , † February 10, 1975 in Geisenheim ) was a German botanist . From 1932 to 1966 he worked at the teaching and research institute for viticulture, fruit growing and horticulture in Geisenheim. His main focus was the botanical bacteriology and the microbiology of wine .

Life

Hugo Schanderl studied natural sciences, went to Brazil as a farmer in 1924 , returned to Germany in 1927, studied at the University of Würzburg and received his doctorate in 1930 with Hans Burgeff with a thesis on vegetation: “ Ecological and physiological investigations on the limestone flora of the main valley between Würzburg and Gambach ". He then worked at the Institute for Climate Research in Trier and, since 1932, at the plant physiological test station of the teaching and research institute for viticulture, fruit growing and horticulture in Geisenheim. In 1937 he was appointed head of this station as the successor to Karl Kroemer , and he was given the title of professor . Under his direction, this experimental station, henceforth called the "Botanical Institute", developed into an important center of scientific activities in Geisenheim. Schanderl worked here until his retirement in 1966.

Research work

For many years Schanderl dealt with the nitrogen assimilation of plants. He advocated the thesis that, in addition to legumes , species from other plant families are also capable of assimilating nitrogen. He compiled the scientific evidence for this in an extensive article in the journal "Die Gartenbauwissenschaft" in 1939 under the title " About the bacterial symbiosis in legumes and non-legumes " and in the book " Botanische Bakteriologie " published in 1947 .

Schanderl was also interested in special physiological and ecological problems of cultivated plants. At different locations he investigated the influence of the microclimate on the yield performance in orchards. Together with Carl Friedrich Rudloff , he worked on fundamental questions about the fertilization of fruit trees . The most important result of these studies is the book " The fertilization biology of fruit plants and their application in practice " published together with Rudloff .

A central focus of Schanderl's research activities was the microbiology of wine , in particular yeast metabolism and alcoholic fermentation . Together with his colleagues, he systematically investigated the causes of fermentation disorders in wine and sparkling wine caused by iron, elemental sulfur, polyphenols and other substances. Based on the test results, the fermentation technology , especially for fruit dessert wines, could be improved sustainably. Schanderl's book “ Die Mikrobiologie des Weines ” is considered to be the first comprehensive teaching and manual on this subject.

With his experience and his professional competence, Schanderl was regarded by his colleagues and students at home and abroad as a sought-after discussion partner and highly valued educator. As a visiting scholar, he accepted numerous invitations to give lectures and lectures in Argentina, Chile, Israel, South Africa and Japan. He has published over 200 articles on his mostly practical research work and summarized the most important results in several books.

Main publications

• The microbiological basics of winemaking and fruit processing . Publisher Ulmer Stuttgart 1936
• Karl Kirchner in collaboration with H. Schanderl and G. Troost: Textbook of the beverage practice. Wine, Spirits, Beer and Beverage Recipes . Publishing house K. Kirchner Berlin 1938.
• About the bacterial symbiosis in legumes and non-legumes . In: Die Gartenbauwissenschaft Vol. 13, 1939, pp. 406–440.
• Fruit winemaking using old and new methods (sherrying method) for trade and household . Verlag Ulmer Stuttgart 1939; 3rd edition under the title The fruit wine preparation. A guide for business and household ; 7th edition under the title fruit wines , revised by Julius Koch and Erich Kolb, Verlag Ulmer Stuttgart 1981; Ulmer-Fachbuch: Specialty Beverage Technology.
• Carl F. Rudloff and Hugo Schanderl: The fertilization biology of the fruit plants and their application in practice . Publisher Ulmer Stuttgart 1934
• Tobacco cultivation and fermentation on a small scale. Home Use Guidelines . Publisher Ulmer Stuttgart 1946
• Botanical bacteriology and nitrogen balance of plants on a new basis . Publisher Ulmer Stuttgart 1947.
• The microbiology of wine . Verlag Ulmer Stuttgart 1950; Handbook of Cellar Management Vol. 2; 2. rework. u. exp. Edition under the title Die Mikrobiologie des Mostes und Weines , ibid. 1959.
• The development of fermentation science . In: Deutsche Wein-Zeitung vol. 97, 1961 pp. 630–634.
• The way of the sparkling wine from luxury drink to popular drink . In: Deutsches Weinbau-Jahrbuch Vol. 25, 1974, pp. 221–228.

literature

• PC: Prof. Dr. Hugo Schanderl † . In: Der Deutsche Weinbau vol. 30, 1975, p. 204.
• Gerhard Troost : Hugo Schanderl . In: Personalities of the wine culture of the German language and origin. Brief biographies from 16 centuries . Edited by Paul Claus and coworkers; Writings on wine history No. 100. KG Saur Verlag Munich 1991, p. 99 (with picture).