Hard Skills
IntermediateFermentation MonitoringThe systematic tracking of temperature, sugar levels (Brix), and chemical changes during the wine fermentation process.
IntermediateSanitation and CIP ProceduresExecuting Clean-In-Place (CIP) and manual sanitation protocols for tanks, pumps, hoses, and bottling lines.
AdvancedWine Filtration and FiningOperating filtration equipment (e.g., cross-flow, plate-and-frame) and applying fining agents to clarify and stabilize wine.
IntermediateBarrel ManagementProcedures for cleaning, steaming, sulfur-burning, filling, topping, and racking wine barrels.
IntermediateHACCP and Regulatory ComplianceAdherence to Hazard Analysis and Critical Control Points and local food safety regulations during production.
IntermediateChemical Handling and DosageThe safe measurement and addition of wine chemicals, such as sulfur dioxide, tartaric acid, and yeast nutrients.
IntermediateMechanical Equipment OperationProficiency in operating winery machinery including crushers, de-stemmers, presses, and pneumatic pumps.