Profession oenologist

Oenologists track the wine manufacturing process in its entirety and supervise the workers in wineries. They supervise and coordinate production to ensure the quality of the wine and also give advice by determining the value and classification of wines being produced.

Personality Type

• Investigative / Realistic

Knowledge

• Wine characteristics

  The origins and characteristics of international wines.

• Biotechnology

  The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

• Wine fermentation process

  Process of fermentation of wine, which involves the different steps to be followed, the time lapses in the process and the parameters of the product.

• Quality assurance methodologies

  Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

• Types of wine

  The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of crop that resulted in the final product.

• Winery production process

  Winery production processes and safety requirements. Winemaking principles. Engineering and flow process technology (pumps and hoses).

• Wine blending

  Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.

• Beverages filtration processes

  Safe and economic method for removing impurities from food products and extending its shelf life. Importance of contamination control and how it contributes to superior quality product, a significant reduction of waste and a minimum of product spoilage.

• Financial capability

  Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

• Variety of grapes

  Varieties of grapes and the types of wine that can be produced with them. Specifications during fermentation and the treatment of the juice during the process.

• Pathogenic microorganisms in food

  The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.

• Fermentation processes of beverages

  Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

• Food and beverage industry

  The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

Skills

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Perform sensory evaluation

  Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

• Set production facilities standards

  Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

• Operate pasteurisation processes

  Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.

• Manage wine cellar inventory

  Managing the inventory of wine cellars for the purpose of aging and blending.

• Assist bottling

  Prepare wine for bottling. Assist with bottling and corking.

• Monitor the process of wine production

  Based on a large understanding and experience in the production of wine; he/she has the ability to oversee the whole process. This helicopter vision allows him/her to take decisions, and to lead employees to work towards the achievement of an excellent wine.

• Monitor temperature in manufacturing process of food and beverages

  Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

• Store wine properly

  Proper way to store various types of wines.

• Filter wine

  Filter the wine to remove any solid residue. Place filtered wine in tanks or casks for storage and maturation.

• Handle wine sales

  Handle all aspects of wine sales. Communicate with members through telephone and email. Follow up appropriately in order to achieve wine sales.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Prepare containers for beverage fermentation

  Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.

• Check bottles for packaging

  Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

• Exert quality control to processing food

  Ensure the quality of all factors involved in a food production process.

• Analyse samples of food and beverages

  Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.

• Blend beverages

  Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Perform detailed food processing operations

  Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.

• Tend wine manufacturing machines

  Tends machinery, appliances, and special equipment designed for the production and the manufacturing of wine. Make maintenance and implement preventive actions to the machinery in order to ensure operability.

Optional knowledge and skills

Source: Sisyphus ODB