Vermouth Manufacturer Stationary Plant & Machine Operators

Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.

Safe and economic method for removing impurities from food products and extending its shelf life. Importance of contamination control and how it contributes to superior quality product, a significant reduction …

The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of …

Extract essences from vegetal materials to obtain the desired aromatic properties.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Follow adequate procedures to place certain alcoholic beverages (e.g. wine, spirits, vermouth) in vats and age them for the required period. Use techniques to give them special characteristics.

Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.

Care for important factors in wine cellars such as temperature and humidity that must be maintained by a climate control system. Protect wine cellars from temperature swings by deciding on …

Operate sieves in order to separate botanicals and herbs from the vermouth.

Use equipment and techniques to infuse wines with botanicals for adding or improving flavours of special wines.

Use appropriate equipment to stir herbs in vats during the process of infusion of aromas.

Apply the procedure of adding alcohol to juices of crushed grapes rather than fermenting them to produce alcohol.

Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.

Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. …

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Identify differences between colours, such as shades of colour.

Collaborate in a team with other food processing professionals in service of the food and beverages industry.

Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.