Why Gallo?

With a global portfolio of over 100 unique wine and spirits brands, we are the largest family-owned winery in the world. Apply Today! Our Brands. Your Future.

As a Research Scientist II in Winegrowing Research, you will work with world-class experts across multiple disciplines to develop and leverage scientific knowledge in grape and wine chemistry, applying strategies to improve grape growing and winemaking processes.  This position is based in our Chemistry Research group and supports our R&D process by envisioning and executing research projects and experiments to advance our understanding of the relevant chemical metrics for grape and wine quality, with specific focus on mouthfeel.

What You Will Do

• Elucidate the linkage between grape and wine chemical composition and wine sensory attributes, with specific emphasis on grape and wine mouthfeel.
• Advance our mouthfeel research platform by developing requisite techniques and analytical methods to quantify key grape and wine metrics related to wine quality and consumer preferences.
• Cultivate our core expertise in mouthfeel and maintain current knowledge in peer-reviewed journals and across academic networks.
• Work cross-collaboratively with research and winemaking production partners on innovative projects of major interest to the wine industry.

What You Need

• Ph.D. degree in Biochemistry, Biology, Chemistry, Engineering, Fermentation Science, Food Science, Molecular Biology, or Microbiology plus 4 years of enology, chemistry, microbiology, fermentation science, food science, biochemistry, or molecular and cellular biology experience with a demonstrated record of achievement and innovation OR E. & J. Winery Research Scientist and active Ph.D. candidate in Biochemistry, Biology, Chemistry, Engineering, Fermentation Science, Food Science, Molecular Biology, or Microbiology with a submitted thesis plus 5 years of viticulture, chemistry, or enology research experience with a demonstrated record of achievement and innovation.
• Required to occasionally lift and move up to 50 pounds.
• Required to possess specific vision abilities (color vision).

What Will Set You Apart

• Ph.D. degree in Biochemistry, Biology, Chemistry, Engineering, Fermentation Science, Food Science, Molecular Biology, or Microbiology plus 6 years of enology, chemistry, microbiology, fermentation science, food science, biochemistry, or molecular and cellular biology experience with a demonstrated record of achievement and innovation in aroma and mouthfeel methodology.
• Highly accomplished in the area of wine & grape research, as evidenced by publications in high-impact scientific journals and the proven ability to conduct creative, independent research within a team environment.
• Superior expertise and knowledge in the discipline of wine mouthfeel and/or aroma chemistry , with demonstrated success developing and linking chemical to sensory attributes.
• Experience dealing with a variety of abstract and concrete variables.
• Skilled in the use of MS Word, Excel, Access, and PowerPoint at an intermediate level.

To view a full job description, please click here.

Requisition ID: 76721 

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Equal Opportunity Employer

Gallo will consider all qualified applicants for employment, including those with criminal histories, consistent with the requirements of applicable law.

Nearest Major Market: Modesto
Job Segment: Research