Moët Hennessy Intern - Assistant Project Manager in Oenology-Microbiology

Moët & Chandon, established in 1743, is a prestigious champagne house renowned for sharing the unique spirit of champagne globally. Situated in Épernay, it encompasses the brands Moët & Chandon, Dom Pérignon, and Mercier, and is part of Moët Hennessy, a division of LVMH – Moët Hennessy Louis Vuitton. The company employs 1,440 individuals and operates in over 150 countries, upholding a forward-thinking vision rooted in nature, time, humanity, and heritage.

1. Conduct a bibliographic study on archaeomicrobiological methods for dating samples and estimating the age of microorganisms.
2. Sample the floors, walls, and ceilings of the cellar to compare different sampling methods.
3. Revive yeasts and bacteria present in samples and preserve them for future studies.
4. Isolate microorganisms of oenological interest.
5. Study the fermentation kinetics of revived strains on synthetic must.
6. Analyze the organoleptic profile of revived strains on must.
7. Prepare microorganism samples for high-throughput sequencing analysis to characterize populations present in samples.

1. Bachelor's or Master's degree in Microbiology or Bioprocess Engineering.
2. Knowledge of basic microbiological techniques.
3. Interest in history and oenology.

1. Creativity and responsiveness.
2. Ability to work independently and as part of a team.
3. Analytical and synthesis skills.
4. Autonomy.

No prior experience required, though familiarity with microbiological techniques is advantageous.

Bachelor's or Master's degree in Microbiology or Bioprocess Engineering.

Internship based in Épernay with travel to Dijon expected.

Moët & Chandon fosters a culture of excellence and innovation, deeply rooted in its rich heritage and commitment to sustainability. The company values creativity, collaboration, and a passion for the art of champagne making, providing a dynamic and inspiring work environment.