Organisation/Company Università degli Studi di Padova - Centro CIRVE Research Field Agricultural sciences Researcher Profile Recognised Researcher (R2) Leading Researcher (R4) First Stage Researcher (R1) Established Researcher (R3) Application Deadline 8 Sep 2026 - 23:59 (UTC) Country Italy Type of Contract To be defined Job Status Not Applicable Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No

Si assicuri che tutte le informazioni della sua candidatura siano aggiornate e corrette prima di cogliere questa possibilità.
Offer Description

The ProYEAST project aims to optimize the post-fermentation stages in the production of Prosecco wine (both during the production of the base wine and after secondary fermentation in pressurized tanks) through an innovative management of yeast vitality. The main objective is to develop oenological protocols that enable a substantial reduction in the use of sulfur dioxide by harnessing the natural antioxidant properties of yeast lees.



At the same time, the project seeks to investigate the effect of refrigeration temperatures during the post-secondary fermentation phase in order to prevent the formation of sensory defects (such as acetaldehyde and hydrogen sulfide) caused by thermal stress on the yeast. xlwpduy This approach is expected to allow significant energy savings and enhance the sustainability of the production process.
The selection takes place through the evaluation of the titles, scientific and professional CV, academic/scientific publications and an interview
Italy
Eligibility of fellows: country/ies of residence:
OTHER
Eligibility of fellows: nationality/ies:
OTHER
Selection process The applications will be valued by a referee committee, designed by the Director of the structure and composed by three members belonging to the scientific area of the research project, one of them is the scientific responsible

📌 New protocols for the sustainable management of post-fermentation phases in Prosecco wine production (Roma)
🏢 Altro
📍 Roma