Non-Saccharomyces Yeast Fermentation for White Wine Quality

Italian Ministry of Education, University and Research; Italia; On-site; EUR 28,000 - 50,000; Full time

Job summary

Università degli Studi di Palermo is inviting applications for a research position in enology within the White Wine Identity project. The fellow will join the Department of Agricultural, Food and Forest Sciences and collaborate with partner wineries to evaluate non-Saccharomyces yeasts and fermentation protocols.

Responsibilities include analytical characterization of musts and wines, sensory quality assessment, and data integration to link yeast metabolism with wine aroma.

Responsibilities

• Analytical characterization of musts and wines using chromatographic and spectrometric techniques.
• Sensory quality assessment and data integration to relate yeast metabolism to aroma and wine quality.

Job description

Università degli Studi di Palermo is inviting applications for a research position in enology within the White Wine Identity project. The fellow will join the Department of Agricultural, Food and Forest Sciences and collaborate with partner wineries to evaluate non-Saccharomyces yeasts and fermentation protocols.

Responsibilities include analytical characterization of musts and wines, sensory quality assessment, and data integration to link yeast metabolism with wine aroma.