Profession wine fermenter

Wine fermenters tend tanks to ferment crushed fruit or must into wines. They dump specified amounts of crushed fruits into wine tanks and mix them with syrup, chemicals or yeast. They prevent the growing of bacteria growth during fermentation.

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Personality Type


  • 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.

  • Fermentation processes of beverages

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

  • Biotechnology

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

  • 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.


  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • 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.

  • 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.

  • 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.

  • 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.

  • Sterilise fermentation tanks

    Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

  • Apply GMP

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

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • 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.

  • 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.

  • 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 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.

  • Rack wines

    Rack wines by siphoning the wine off of sediments that settle out to the bottom of vessels such as carboy. Operate machinery needed to effectuate the process of racking.

Optional knowledge and skills

liaise with colleagues liaise with managers keep inventory of goods in production measure density of liquids give advice on the matching of food with wine ensure compliance with environmental legislation in food production

Source: Sisyphus ODB