Barcelona City Council | Capital humà

The functions of oenologists are to direct the manufacturing process of the different types of wines and they are responsible for the entire production process with regard to quantity and quality. Therefore, they are in charge of selecting the type of vine to plant, cultivating them, carrying out the harvest and participating in product marketing and sales.

Oenologists are often the people responsible for the final wine product, as they decide whether the wine must be aged more or not, in what type of container (boot, barrel, ton, etc.) it has to be stored or preserved in order to get one type of product or another, etc.
In many cases, oenologists are a professional profile external to the winery since they work for more than one vine grower.

• To collaborate in taking decisions on the design, capacities and equipping of machines at the winery.
• To supervise compliance with legal provisions in force with regard to:
  • Personal hygienic-sanitary and safety conditions at the workplace.
  • The production, circulation, labelling and marketing of wine products and their by-products.
• To collaborate in taking decisions about vineyard plantations, the selection of varietals, vine conditions and cultivation, suitable harvesting time and transport to the wine cellar.
• To manage the physical, chemical, microbiological and organoleptic analysis laboratory in order to supervise the raw materials, oenological products and intermediate products in the production process, as well as the end products.
• To obtain musts for vinification and conservation, carrying out physicochemical microbiological and enzymatic treatments, as well as overseeing the fermentation process.
• To supervise and manage the works done at the winery: cleanliness, conservation, clarification, filtration and stabilisation of wines.
• To control the vintages and aging of different types of wines.
• To perform production tasks with grape juices, fortified wines, wine-based aperatifs, vinegars and other by-products of must and wine.
• To run the starting up of the end products obtained and work jointly on the marketing and promotion done, for example, public wine tastings and competitions.
• To manage and control wastes produced by the wine company where they work, taking legal standards on environmental protection into account.
• To train personnel about the issues under their power.

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries alimentàries: Enotècnia (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries derivades del raïm i del vi (Nivell 3)
• Professional Training Course(s) in the field of Trade and Marketing - Advanced Level: Marketing and advertising, oenological professional profile
• Professional Training Course(s) in teh field of Food Industries - Advanced Level: Grape and wine growing
• Grau: Enologia
• Grau: Enginyeria de Ciències Agronòmiques

Complementary training

Other specific skills

Analytical thought: Level 2

Concern for order and quality: Level 3

Leadership: Level 1

Team work and cooperation: Level 2

Planning and organisation: Level 3

Environment

People who work in this field focus their professional interests on the preservation, improvement or restoration of the environment (vegetation, fauna, flora) in both built-up areas and natural spaces. Some of the activities that represent this field are the detection, analysis and control of pollutants, the carrying out of measurements and tests in relation to climatic or environmental variables and the reduction of the harmful effects of human activity on the environment. The carrying out of these activities requires knowledge of the environment, for its planning and use, and of environmental regulations.

Wine producer

Land analysis and remediation technician

Food legislation expert

Fish pathologist

Senior gardener and landscapist

• Work hours

  Full working day with flexible morning and afternoon schedule or just morning. It is possible that during planting and harvest periods, they may have to be available to work extra hours beyond the established schedule.

• Salary

  Wages are calculated depending on the hours worked and demonstrable experience. Concretely, gross annual wages can range from 30,000 to 50,000 euros.