Hard Skills
IntermediateWine Chemical AnalysisThe process of measuring chemical properties like Brix levels, pH, acidity, and alcohol content using lab instruments.
IntermediateTank Gauging and CalibrationAccurately measuring the volume of wine in storage tanks using gauging tapes and calibration charts.
AdvancedSensory EvaluationThe systematic use of sight, smell, and taste to identify wine defects or quality deviations.
IntermediateFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points to maintain a sterile production environment.
BasicData Recording and ReportingDocumenting measurement results and observations in digital or manual logbooks for traceability.