MHCS Internship in Microbiology/Fermentative Yeasts

Moët Hennessy, the Wines and Spirits division of LVMH, encompasses some of the most prestigious champagne brands, including Moët & Chandon, Dom Pérignon, Krug, Veuve Clicquot, Ruinart, and Mercier. These brands are renowned for their blend of heritage and innovation, authenticity, and creativity. The Robert-Jean de Vogüe Research and Development Center, inaugurated in 2021, focuses on applied research to address major challenges in the vitiviniculture sector, such as climate change and sustainable viticulture.

1. Complete the bibliography and approach related to the characterization of fermentative yeasts.
2. Develop and implement necessary tests for yeast characterization on microplates, including fermentation kinetics, nitrogen requirements, and sulfite tolerance.
3. Apply the method to historical and market yeasts.
4. Analyze and interpret results.
5. Communicate findings to relevant houses and services.

1. Master's degree or equivalent from an engineering school.
2. Rigorous and methodical approach.
3. Strong interpersonal skills.
4. Critical scientific and technical thinking.

1. Knowledge in microbiology and alcoholic fermentation techniques.
2. Familiarity with laboratory best practices.
3. Proficiency in statistics.

Entry-level position suitable for beginners.

Master's degree or equivalent in a relevant field.

Opportunity to work in a leading research center within the luxury wine and spirits industry, gaining hands-on experience in applied research.

The workplace culture at Moët Hennessy is characterized by a commitment to excellence, innovation, and sustainability. Employees are encouraged to engage in creative problem-solving and collaboration across different brands and departments.