Non-Saccharomyces Yeast Fermentation for White Wine Quality
pUniversità 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. /ppResponsibilities include analytical characterization of musts and wines, sensory quality assessment, and data integration to link yeast metabolism with wine aroma. /p #J-18808-Ljbffr