Vermouth manufacturer

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.

The following job titles also refer to vermouth manufacturer:

vermouth processor
vermouth production operative
vermouth production operator
vermouth operative
vermouth producer

No formal educational credential is generally required to work as a vermouth manufacturer.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Vermouth manufacturer is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to vermouth manufacturer.

yeast distiller
wine fermenter
distillery worker
bulk filler
fish trimmer

These occupations require some skills and knowledge of vermouth manufacturer. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of vermouth manufacturer with a significant experience and/or extensive training.

green coffee coordinator
animal feed supervisor
green coffee buyer
distillery supervisor
malt house supervisor

This knowledge should be acquired through learning to fulfill the role of vermouth manufacturer.

• Wine blending: Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.
• Types 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.
• Fruit and vegetables maceration: Extract essences from vegetal materials to obtain the desired aromatic properties.
• Beverages filtration processes: 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.

These skills are necessary for the role of vermouth manufacturer.

• Stir herbs in vats: Use appropriate equipment to stir herbs in vats during the process of infusion of aromas.
• Operate sieves for botanicals: Operate sieves in order to separate botanicals and herbs from the vermouth.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Check bottles for packaging: 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 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.
• Perform aromatisation of wines: Use equipment and techniques to infuse wines with botanicals for adding or improving flavours of special wines.
• 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.
• Apply GMP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
• 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.
• Blend beverages: Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.
• Work with mistelle bases: Apply the procedure of adding alcohol to juices of crushed grapes rather than fermenting them to produce alcohol.

This knowledge is sometimes, but not always, required for the role of vermouth manufacturer. However, mastering this knowledge allows you to have more opportunities for career development.

• Ingredient threats: Ingredients  and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.

These skills and competences are sometimes, but not always, required for the role of vermouth manufacturer. However, mastering these skills and competences allows you to have more opportunities for career development.

• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• Mark differences in colours: Identify differences between colours, such as shades of colour.
• Analyse samples of food and beverages: 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.
• 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.
• Measure the strength of distillation: 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.
• Control of expenses: Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
• Perform services in a flexible manner: Adapt service approach when circumstances change.
• Work in a food processing team: Collaborate in a team with other food processing professionals in service of the food and beverages industry.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

8160 – Food and related products machine operators

---

References

1. Vermouth manufacturer – ESCO