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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- Realistic / Conventional
- 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 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.
Technology that utilises, modifies or harnesses biological systems, organisms, and cellular components to develop new technologies and products for specific uses.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Sterilise fermentation tanks
Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- 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.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- 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.
- 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.
Optional knowledge and skillsmeasure density of liquids ensure compliance with environmental legislation in food production keep inventory of goods in production liaise with managers liaise with colleagues give advice on the matching of food with wine ensure health, safety and security measures
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