Profession vineyard cellar master
Vineyard cellar masters are responsible for vineyard cellars from the entry of grapes to on-site bottling and distribution. They ensure quality at all stages, in compliance with regulations and laws.
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- Winery production process
Winery production processes and safety requirements. Winemaking principles. Engineering and flow process technology (pumps and hoses).
- Health and safety regulations
Necessary health, safety, hygiene and environmental standards and legislation rules in the sector of particular activity.
- Prepare compressed gas cylinders
Position the full keg or gas cylinder. Check that the new keg or gas cylinder contains the correct product and shows the correct date. Connect it and check that it is working properly. Disconnect used keg or gas cylinder and store it ready for dispatch. Perform all these procedures with care and regard to safety and established techniques. Deal with leakages in keg or gas cylinders effectively and inform the appropriate person if necessary.
- Manage wine production
Manage the wine production and review the production pipeline and volumes.
- Control wine quality
Taste the wine and strive to improve the quality. Develop new styles of wine. Making sure that quality is maintained during all production stages, including when it is bottled. Record quality checks line with specifications. Assume responsibility for the maintenance of all quality parameters for all wines.
- Supervise hygiene procedures in agricultural settings
Ensure that hygiene procedures in agricultural settings are followed, taking into account the regulations of specific areas of action e.q. livestock, plants, local farm products, etc.
- Maintain technical equipment
Maintain an inventory of cultivation equipment and supplies. Order additional materials as needed.
- Control grape quality
Discuss the quality and quantity of the grapes with viticulturists throughout the growing season.
- Manage cellar operations
Lead and supervise daily cellar operations and direct flow of work orders. Manage cellar and beverage storage procedures which comply with relevant legislation and organisational policies.
- Supervise the wine cellar
Inspect regularly to ensure your staff are following established procedures for wine cellars and dispense counters. Store wine and dispense counter stock under the right conditions. Minimises damage to bottles, containers, packaging or their content from handling by you or your staff.
- Clean drink dispense lines
Remove dirt and disinfect drink dispense lines on a regular basis, in line with operational procedures.
- Train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
- Crush grapes
Crush grapes manually or mechanically and produce wine.
- Monitor fermentation
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
- Advise on wine quality improvement
Advise on wine quality improvement especially related to technical aspects of vineyard cultivation.
- Manage cellar stocks
Ensure that cellar stocks are audited regularly. Deal with any issues in line with organisational procedures.