Posted: [contact details available in the full listing]
Job Information
Organisation/Company: Universidad de Salamanca
Research Field: Chemistry » Analytical chemistry; Biological sciences » Nutritional sciences
Researcher Profile: First Stage Researcher (R1)
Positions: PhD Positions
Application Deadline: 5 Nov 2026 - 23:59 (Europe/Madrid)
Country: Spain
Type of Contract: Temporary
Job Status: Full-time
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
Offer Description
Call corresponding to the year 2026 for predoctoral contracts for the training of university teaching staff, within the framework of the State Program for Human Resources, of the State Plan for Scientific, Technical and Innovation Research for the 2024–2027 period (https://www.aei.gob.es/convocatorias/buscador-convocatorias/ayudas-contr…).
Objective of the contract: The growing demand for lower-alcohol wines, driven by consumer trends, European regulations, and public health objectives, has generated an urgent need to understand and improve the chemical, colloidal, and sensory stability of these products. The reduction of ethanol profoundly alters the solubility, reactivity, and antioxidant capacity of phenolic compounds, compromising color, oxidative resistance, and astringency—key factors for consumer acceptance. The purpose of the contract is to study the molecular mechanisms that determine the stability of wines with reduced ethanol content through oxidation studies, colorimetry, analysis of supramolecular interactions, oral tribology, computational simulations, and laboratory-scale winemaking. The aim is to elucidate how the modified hydroalcoholic matrix affects pigment formation, the interaction between phenolic compounds and with other matrix components, as well as colloidal evolution and tactile perception. Furthermore, a systematic evaluation will be carried out on the stabilizing potential of oenological biopolymers derived from winemaking by-products, pectic polysaccharides, and mannoproteins, as tools to improve stability and sensory quality. The expected results will provide the scientific foundations necessary to design oenological strategies capable of maintaining stability and sensory balance in low-alcohol wines.
Research project title: CHEMICAL-OXIDATIVE, COLLOIDAL, AND SENSORY DYNAMICS IN LOW-ALCOHOL WINES. IMPACT OF OENOLOGICAL POLYSACCHARIDES
Principal Investigator: María Teresa Escribano Bailón
The Fellowship will have a maximum duration of four years.
Where to apply
E-mail: agipersonal@usal.es
Requirements
Research Field: Chemistry » Analytical chemistry
Education Level: Bachelor Degree or equivalent
Research Field: Biological sciences » Nutritional sciences
Education Level: Bachelor Degree or equivalent
Specific Requirements
Required Bachelor’s/Master’s Degrees: Bachelor's Degree or undergraduate degree in the fields of Life Sciences, Biological Sciences, Chemical Sciences, Health Sciences, Pharmaceutical Sciences, Food Sciences, Agricultural and Agri-Food Sciences, Biotechnology, and Agricultural and Agri-Food Engineering. For those degrees with a total teaching load of less than 300 ECTS credits, a University Master's Degree in one of these fields will also be required.
Additional Information
Selection process
More information: https://convocatoriasinvestigacion.usal.es/convocatoria-contratos-predo…
Website for additional job details: https://www.aei.gob.es/convocatorias/buscador-convocatorias/ayudas-contratos-fp…
Work Location(s)
Number of offers available: 1
Company/Institute: Universidad de Salamanca. Faculty of Pharmacy.
Country: Spain
State/Province: Spain/Salamanca
City: Salamanca
Postal Code: 37007
Street: Campus Miguel de Unamuno
Contact
State/Province: SPAIN/Salamanca
City: Salamanca
Website: http://www.usal.es/
Street: Patio de Escuelas 1
Postal Code: 37008
