Non-Saccharomyces Yeast Fermentation for White Wine Quality
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 include analytical characterization of musts and wines, sensory quality assessment, and data integration to link yeast metabolism with wine aroma.