Characterization of taste-active compounds responsible for sweetness of dry wines
Applications are invited for a 2-years post-doctoral fellowship in analytical chemistry applied to enology in the Institute of Vine and Wine Sciences of the University of Bordeaux. The successful candidate will be involved in the research of taste-active compounds responsible for sweetness of dry wines. So, the candidate will be involved in the characterization and isolation of natural products. A non-targeted approach will also be implemented by metabolomics studies using LC-HRMS.
Continue reading “Postdoc offer in analytical chemistry applied to oenology (Bordeaux, France)”