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Wine technologist

Originally, the wine cooper was the master cooper of a winery, who was responsible for the production, installation and maintenance of the barrels. The term was derived from cooperage (barrel making). This later developed into the responsibility for cellar work in winemaking. In Germany, the name wine merchant cooper was used until 1982, when the new job title of wine technologist was introduced in 2014. His or her area of responsibility includes receiving and pressing the grapes, controlling and monitoring the fermentation and ageing of the wines, as well as determining the time of bottling.

The training period for a wine technologist is usually three years at the company and vocational school. State recognition is obtained by successfully passing an examination to become a wine technologist IHK (Chamber of Industry and Commerce), which corresponds to a journeyman's certificate in the craft sector. After one or more years of professional experience, the examination to become a cellar master (winemaker) can be taken. See also a list of other professions under viticulture training.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues). All work and aids in the vineyard during the vegetation cycle are listed under vineyard care.

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