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.

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Personality Type

  • Investigative / Realistic

Knowledge

  • 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).

  • 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.

  • 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.

  • Biotechnology

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

  • 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.

  • 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.

  • Fermentation processes of beverages

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

  • 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.

  • 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.

  • 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.

  • 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.

Skills

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • 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.

  • 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.

  • Filter wine

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

  • 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.

  • 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.

  • Store wine properly

    Proper way to store various types of wines.

  • 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.

  • 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.

  • 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.

  • Perform sensory evaluation

    Evaluating 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.

  • 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.

  • Apply GMP

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

  • Assist bottling

    Prepare wine for bottling. Assist with bottling and corking.

  • 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.

  • 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.

  • 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.

  • 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.

  • Exert quality control to processing food

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

  • Apply HACCP

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

Optional knowledge and skills

mitigate waste of resources control of expenses describe flavour of different wines ensure continuous preparedness for audits analyse trends in the food and beverage industries implement marketing strategies processes of foods and beverages manufacturing age alcoholic beverages in vats measure the strength of distillation handle chemicals for clean in place control wine quality have computer literacy identify market niches liaise with colleagues supervise grape pressing analyse production processes for improvement liaise with managers monitor centrifugal separators apply control process statistical methods control grape quality work in a food processing team implement sales strategies rack wines chemical constitution of grapes