Hard Skills
AdvancedSensory EvaluationThe systematic practice of using sight, smell, and taste to evaluate the organoleptic properties and quality of wine.
IntermediateLaboratory AnalysisConducting chemical tests to measure parameters such as acidity, pH, alcohol content, and sulfur dioxide levels.
IntermediateRegulatory ComplianceKnowledge of food safety standards, HACCP protocols, and legal labeling requirements for the beverage industry.
IntermediateTechnical DocumentationThe recording and reporting of sensory data, test results, and batch observations in a standardized format.