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

Se le sue competenze, la sua esperienza e le sue qualifiche corrispondono a quelle descritte in questa panoramica, non ritardi l'invio della sua candidatura.
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. xysqume 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 of the scientific project

#J-18808-Ljbffr

📌 New protocols for the sustainable management of post-fermentation phases in Prosecco wine production through the modulation of yeast viability (Italia)
🏢 Italian Ministry of Education, University and Research
📍 Italia