Vermouth manufacturers perform all the production processes required to produce vermouth. They mix ingredients and botanicals with wine and other spirits. They perform maceration, mixing and filtering of beverages together with the botanicals. Moreover, they manage the maturation of the beverages and forecast when the vermouth is ready for bottling.
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.
The techniques for extracting essences from vegetal materials to obtain the desired aromatic properties.
Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.
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.
Operate sieves in order to separate botanicals and herbs from the vermouth.
Use equipment and techniques to infuse wines with botanicals for adding or improving flavours of special wines.
Use appropriate equipment to stir herbs in vats during the process of infusion of aromas.
Apply the procedure of adding alcohol to juices of crushed grapes rather than fermenting them to produce alcohol.
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.
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.
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.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
No competences in this bucket.
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
No competences in this bucket.
No competences in this bucket.
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.
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.
Use techniques such as proper wine storage to maintain quality and actually improve in aroma, flavour, and complexity as it matures.
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
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.
Identify differences between colours, such as shades of colour.
Adapt service approach when circumstances change.