Hard Skills
IntermediateFermentation MonitoringTracking the biological process of yeast converting sugar into alcohol, including monitoring Brix levels and temperature control.
AdvancedSensory EvaluationThe systematic process of using sight, smell, and taste to assess the quality, characteristics, and potential defects of wine samples.
IntermediateLaboratory Chemical AnalysisPerforming chemical tests to measure acidity (pH), sulfur dioxide (SO2), and alcohol content using laboratory equipment.
IntermediateHACCP and Food Safety ComplianceAdhering to Hazard Analysis and Critical Control Points protocols and food safety standards to prevent contamination.
BasicDocumentation and TraceabilityAccurately recording test results, fermentation stages, and raw material usage in physical or digital logs.
IntermediateEquipment CalibrationAdjusting and verifying the accuracy of instruments such as refractometers, pH meters, and automated testing equipment.