Wine Maker - Anzsco

WINE MAKER-ANZSCO :234213

SKILL LEVEL 1

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SUMMARY
ANZSCO INFO
UNIT GROUP INFO

State		Capital
ACT	Australian Capital Territory	Canberra
NSW	New South Wales	Sydney
NT	Northern Territory	Darwin
QLD	Queensland	Brisbane
SA	South Australia	Adelaide
TAS	Tasmania	Hobart
VIC	Victoria	Melbourne
WA	Western Australia	Perth

ANZSCO 234213: WINE MAKER

Major Group: 2 - Professionals | Sub-Major Group: 23 - Design, Engineering, Science and Transport Professionals | Minor Group: 234 - Natural and Physical Science Professionals | Unit Group: 2342 - Chemists, and Food and Wine Scientists

Description: Plans, supervises and coordinates the production of wine or spirits from selected varieties of grapes.

Skill Level 1 : Occupations at Skill Level 1 have a level of skill commensurate with a bachelor degree or higher qualification. At least five years of relevant experience may substitute for the formal qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Alternative Titles

Oenologist

Alternative titles are any commonly used alternative title (or titles) for the occupation. These alternative titles have the same meaning as the principal title but may be less commonly used.

UNIT GROUP 2342: CHEMISTS, AND FOOD AND WINE SCIENTISTS

Description: Study the chemical and physical properties of substances, develop and monitor chemical processes and production, develop new and improve existing food products, and plan and coordinate the production of wine and spirits.

Skill Level: Most occupations in this unit group have a level of skill commensurate with a bachelor degree or higher qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. In the case of Wine Makers, at least five years of experience may substitute for the formal qualification (ANZSCO Skill Level 1).

Tasks

conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions
developing practical applications of experimental and research findings
testing food products for flavour, colour, taste, texture and nutritional content
advising on preserving, processing, packaging, storing and delivering foods
developing quality control procedures and safety standards for the manufacture of food products
examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing
coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines
blending wines according to formulae and knowledge of winemaking techniques

Other occupations in this Unit Group

234211 - Chemist
234212 - Food Technologist