Graduate research opportunity: wine flavour and yeast microbiology

MSc and PhD: Exploring the use of Canadian indigenous yeast isolates to manage “sweet/honey” off- flavours, and acetic acid in Pinot noir sparkling and still red wines.
Project Description

Location: Brock University, St Catharines, Ontario, Canada.
Supervisors: Dr Belinda Kemp and Professor Debra Inglis, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University.

We are looking for two enthusiastic students with an interest in wine flavour and yeast microbiology for funded positions over the next five years at the MSc level with ability to transfer into the PhD program. These studentships will investigate off-flavours associated with compounds originating from grape infection, and their influence on the resultant wine during aging. The opportunity to assess locally isolated yeasts and their ability to improve wine quality are also available. The research will include analysis in microbiology, aroma compounds by HS-SPME-GC-MS, capillary electrophoresis (CE), standard wine chemical analysis, sensory evaluation, and wine making. The candidate will gain skills in these areas, as well as statistical analysis, analytical software, data interpretation and wine production within Brock’s renowned Cool Climate Oenology and Viticulture Institute.

Eligibility and desirable experience:
● Applicants should hold a BSc degree in Viticulture and Oenology, Food Science, Microbiology or Biochemistry. Applicants who have a BSc in these disciplines at the First Class level can enroll for a MSc, and upon successful completion of their first year can apply to convert to the PhD stream. A strong academic background in biological sciences is also desirable.
● Experience with advanced laboratory beverage analysis is vital along with an interest in sparkling wine, red wine and flavour chemistry.
Funding Details: These two positions are fully funded by CAP AAFC GF3, which covers a student stipend. Funds for conference travel are also available. Applications will be assessed as they arrive.

How to apply: Please send your CV, cover letter, personal statement and contact details for two references to and If you require any further information, please contact Dr. Belinda Kemp at

Categories: What's happening at CCOVI