Hard Skills
AdvancedFermentation MonitoringThe process of observing and controlling the chemical breakdown of substances by bacteria, yeasts, or other microorganisms in wine production.
IntermediateLaboratory Analysis (Oenology)Conducting chemical tests to measure pH, titratable acidity, free sulfur dioxide, and residual sugar levels in grape juice and wine.
IntermediateSanitation and CIP ProceduresExecuting Clean-In-Place (CIP) protocols and manual sterilization of fermentation tanks, hoses, and pumps to prevent contamination.
IntermediateAutomated Process ControlOperating and programming logic-based systems to manage temperature-controlled fermentation and automated pump-overs.
IntermediateHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles specific to food and beverage processing environments.