fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
Wine sommeliers have general knowledge about wine, its production, service and wind with food pairing. They make use of this knowledge for the management of specialised wine cellars, publish wine lists and books or work in restaurants.
Competences and skills
28 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceCross-sector
1 competencetypes 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.
Essential skills and competences 14 competences
Occupation specific
4 competencesapply extensive study of wine types
Study wine types from around the world and advise companies and people in the industry. Analyse the types of wine being sold in different countries.
host wine-tasting events
Hosting and attending wine-tasting events in order to share information relating the last trends in the industry, for network purposes and self updating.
stay abreast of wine trends
Stay abreast of the latest trends in wine and possibly other spirits such as biological wines and sustainable cultures.
taste wines
Taste wines to have a sensory examination and evaluation of wine, and to check wine appearance and evaluate characteristics such as the in glass aroma, the in mouth sensations and the aftertaste.
Sector-specific
8 competencesanalyse trends in the food and beverage industries
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.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
decant wines
Identify when wine should be decanted. Decant the bottles in presence of guests in a professional and safe way. Decanting especially benefits red wines. Pour wine from one container into another, typically in order to separate out sediment.
describe flavour of different wines
Describe taste and aroma, also known as flavour, of different wines using the adequate lingo and relying on experience to classify the wines.
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.
match food with wine
Give advice on the matching of food with wine, the different types of wines, the production processes, about the character of the wine, harvest, type of grape and other related advice.
store wine
Keep in reserve various types of wine according to standards, regulating temperature, heating and air conditioning of storage facilities.
Cross-sector
2 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competenceschemical constitution of grapes
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.
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.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesmaintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
Cross-sector
7 competencesact reliably
Proceed in a way that one can be relied on or depended on.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
liaise with colleagues
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
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
perform public relations
Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
perform sensory evaluation of food products
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.
write work-related reports
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.