Profession vermouth manufacturer

Vermouth manufacturers perform all the production processes required to produce vermouth. They mix ingredients and botanicals with wine and other spirits. They perform maceration, mixing and filtering of beverages together with the botanicals. Moreover, they manage the maturation of the beverages and forecast when the vermouth is ready for bottling.

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Personality Type


  • Fruit and vegetables maceration

    Extract essences from vegetal materials to obtain the desired aromatic properties.

  • 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.

  • 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.

  • 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.


  • Operate sieves for botanicals

    Operate sieves in order to separate botanicals and herbs from the vermouth.

  • 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.

  • Stir herbs in vats

    Use appropriate equipment to stir herbs in vats during the process of infusion of aromas.

  • Apply HACCP

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

  • 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.

  • Work with mistelle bases

    Apply the procedure of adding alcohol to juices of crushed grapes rather than fermenting them to produce alcohol.

  • 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.

  • 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.

  • Ensure adequate conditions in wine cellars

    Care for important factors in wine cellars such as temperature and humidity that must be maintained by a climate control system. Protect wine cellars from temperature swings by deciding on underground built wine cellars.

  • Age alcoholic beverages in vats

    Follow adequate procedures to place certain alcoholic beverages (e.g. wine, spirits, vermouth) in vats and age them for the required period. Use techniques to give them special characteristics.

  • Apply GMP

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

  • Perform aromatisation of wines

    Use equipment and techniques to infuse wines with botanicals for adding or improving flavours of special wines.

Optional knowledge and skills

work in a food processing team ingredient threats ensure sanitation analyse samples of food and beverages perform services in a flexible manner mark differences in colours control of expenses liaise with colleagues liaise with managers measure the strength of distillation

Source: Sisyphus ODB