Prosecco Post-Fermentation
Pubblicato il 12-08-2026 - Italian Ministry of Education, University and Research in Italia
Università degli Studi di Padova
Il suo CV è pronto? Se sì, e se è convinto/a che questo sia il ruolo giusto per lei, si candidi il prima possibile.
- Centro CIRVE is seeking to advance the ProYEAST project, focusing on post-fermentation optimization in Prosecco production and reducing sulfur dioxide use through yeast vitality management. xysqume
Selection will be based on titles, CVs and an interview, with eligibility for fellows across countries and a referee-based evaluation panel coordinated by the project director.
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