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.
No competences in this bucket.
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.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
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.
Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.
The origins and characteristics of international wines.
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.
Winery production processes and safety requirements. Winemaking principles. Engineering and flow process technology (pumps and hoses).
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
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 principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
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.
Filter the wine to remove any solid residue. Place filtered wine in tanks or casks for storage and maturation.
Handle all aspects of wine sales. Communicate with members through telephone and email. Follow up appropriately in order to achieve wine sales.
Managing the inventory of wine cellars for the purpose of aging and blending.
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.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.
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.
Ensure the quality of all factors involved in a food production process.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Oversee wine production to take decisions, in order to achieve the desired output.
Conducts wine making and monitors processing steps. Supervises and participates in the bottling and labelling work.
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
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.
Keep in reserve various types of wine according to standards, regulating temperature, heating and air conditioning of storage facilities.
Tend 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 regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Prepare wine for bottling. Assist with bottling and corking.
Identify differences between colours, such as shades of colour.
Evaluate 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.
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.
No competences in this bucket.
The chemical components of grapes such as water, carbohydrates, acids, alcohols, phenolics, nitrogenous compounds, inorganic substances; the chemical interactions of these elements and how it can give a different personality to the final product, especially during the fermentation process.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
No competences in this bucket.
Supervise and guide the crushing, pressing, settling and all other phases of juice treatment and the fermentation of the must.
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.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
Discuss the quality and quantity of the grapes with viticulturists throughout the growing season.
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. Records quality checks line with specifications. Assume responsibility for the maintenance of all quality parameters for all wines.
Describe taste and aroma, also known as flavour, of different wines using the adequate lingo and relying on experience to classify the wines.
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.
Operating and monitoring centrifugal separators.
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.
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.
Utilise computers, IT equipment and modern day technology in an efficient way.
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.