Masters position - Enology and Viticulture

This position is a two-year graduate student opportunity. It requires the candidate's presence in College Station, TX for the duration of the program and it involves both research as well as course taking. This position is open to all - national and international alike - provided your qualifications meet the requirements.

The ideal candidate will have either a Bachelor of Science in viticulture and enology OR relevant and significant experience in the wine industry, coupled with a scientific background in a related field (plant science, food science, horticulture, etc). The candidate MUST have a strong hold of the English language, both written and spoken.

This program comes at no cost to the candidate, other than costs incurred with visas, transportation, regular living expenses, etc. The program offers a stipend to the qualified candidate.

The candidate must be confident that they can finalize the program and will not leave the program partially completed.

If you are interested in applying for this, please send us your resume and a short email briefly describing your qualification. If selected for an interview we will contact you and set a date a time that are mutually agreeable. The interviews will be conducted via Zoom.

Please send your emails to This email address is being protected from spambots. You need JavaScript enabled to view it. AND This email address is being protected from spambots. You need JavaScript enabled to view it.. In the subject line of your email please write "Master Application" followed by your name."

 

Description of the project:

Texas A&M AgriLife Extension Service – Viticulture and Enology Team (Texas A&M University) is looking for a full time Master's Student to join our group for a two-year research project with a main focus on Enology and with an important Viticulture component. The position is funded, and it involves living and studying in College Station (main campus) as well as travelling and performing research a few times a year in Lubbock, TX.

Start Date

January 2022

Project Title

Verjus: A natural method to improve wine acidity and increase the profitability of grape production in Texas

Project Summary

Verjus, the acidic juice produced from unripe grapes, has a very long history of culinary use. Researchers at the Texas A&M AgriLife Extension Service and Texas Woman’s University seek to evaluate the potential of using verjus to naturally acidify Texas wine, addressing a common winemaking challenge of high pH, while simultaneously providing grape growers with an additional source of income for the fruit that is normally removed prior to harvest, but discarded. The goals of the project are:

1) assess the feasibility of verjus production by cluster thinning using a mechanical harvester.

2) determine the impact of verjus on white wine chemical composition and flavor quality.

3) disseminate the results with Texas grape and wine industry members and other interested parties through workshops, presentations, newsletters, and journal article publications.

The trial will be conducted in a commercial vineyard in Brownfield, Texas. Grapes will be processed to verjus and resulting wine. The verjus and wine quality and flavor properties will be characterized using instrumental analysis and sensory evaluation; and economic analysis will be conducted from field grapes to final wines.

The outcomes of this project will help improve Texas wine quality and serve to enhance the competitiveness and longevity of grape production in the state.

Master
Dr Pierre Helwi
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