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.

The following job titles also refer to wine fermenter:

fermenter
wine products fermenter
fermentation process operator

No formal educational credential is generally required to work as a wine fermenter. Some employers might prefer candidates with at least a high school diploma.

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.

Wine fermenter is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to wine fermenter.

cider fermentation operator
cellar operator
wine sommelier
distillery worker
fish trimmer

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

green coffee coordinator
animal feed supervisor
dairy processing technician
distillery supervisor
green coffee buyer

This knowledge should be acquired through learning to fulfill the role of wine fermenter.

• Biotechnology: The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
• 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.
• 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.

These skills are necessary for the role of wine fermenter.

• 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.
• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• 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.
• 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.
• 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.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Sterilise fermentation tanks: Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• 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.
• 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.

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

• Measure density of liquids: Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
• Give advice on the matching of 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.
• Keep inventory of goods in production: Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
• 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.
• Ensure compliance with environmental legislation in food production: Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.

8160 – Food and related products machine operators

References

1. Wine fermenter – ESCO