Aroma technician - Salary and Career
Wenologists, perfumers and aromatists

Aroma technician - Career description, activities, functions and salary

They control winemaking processes and grape and wine derivatives and coordinate viticulture activities. They develop aromas and fragrances. They control the quality of inputs and raw materials. They coordinate actions to comply with legal norms. They develop dissemination and research activities. Provide technical support to internal and external customers.

How much does an Aroma technician earn

A Aroma technician earns between $1.183 and $9.164 per month, with an average monthly salary of $3.372 and a median salary of $2.308 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 33 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).


Salary ranges for the Aroma technician

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 3.372 40.462 843 16
1º Quartile 1.183 14.197 296 6
Median Salary 2.308 27.696 577 11
3º Quartile 6.989 83.864 1.747 33
Higher Salary 9.164 109.965 2.291 43


Professional job categories

  • Middle level technicians
    • middle-level technicians in the biological, biochemical, health sciences
      • biochemistry and biotechnology technicians
        • wenologists, perfumers and aromatists

Related Positions:




Main workplaces

Wenologists, perfumers and aromatists they work in the manufacture of food and beverage products (enologist) and in the manufacture of chemical products (aromarist and perfumer). They are employees with a formal contract and work without supervision. The winemaker works individually and the others as a team. Specialists carry out their duties indoors and during the day. Eventually, the aromatist and the perfumer are exposed to toxic materials.


What does it take to work in the field of Wenologists, perfumers and aromatists

For the exercise of these occupations, high school education is required (aromarists and perfumers). In the case of the winemaker, training can be extended to the post-secondary level of technology. The full performance of the activities occurs after five years of professional experience. Aptitude for sensory analysis is essential.


Functions and activities of Aroma technician

Wenologists, perfumers and aromatists must:

  • control wine and grape and wine derivatives processes;
  • develop research activities;
  • develop outreach activities;
  • control the quality of inputs and raw materials;
  • demonstrate personal skills;
  • develop aromas and fragrances;
  • control processes of elaboration of wines and grape and wine derivatives;
  • provide technical support to internal and external customers;
  • control processes for the production of wines and grape and wine derivatives;
  • develop scents and fragrances;
  • developing flavors and fragrances;
  • coordinate actions for compliance with legal norms;
  • developing scents and fragrances;
  • coordinate viticulture activities;
  • develop flavors and fragrances;
  • control winemaking processes and grape and wine derivatives;

  • Activities

    • elaborate new products and new derivatives of grapes and wine;
    • suggest the use of scents and fragrances developed;
    • elaborate documentation relevant to the current flavor legislation;
    • develop processes for product registration;
    • provide technical assistance to the commercial area in customer service;
    • self-control;
    • keep up to date with sector-specific legislation;
    • define equipment for winemaking and grape and wine derivatives;
    • demonstrate keen sensory ability;
    • define suitable planting systems for the varieties chosen for testing;
    • qualify personnel in creation and application laboratory activities;
    • research raw materials and technologies for flavor and fragrance formulas;
    • define the amount of raw materials in each formula;
    • perform sensory analysis of market products and launches;
    • demonstrate ability to concentrate;
    • apply tested and defined inputs to every step of the process;
    • perform sensory analysis (visual, olfactory and tasting) during the elaboration, in the final product in competing products;
    • track flaws in scents, fragrances and foundation (product final);
    • test new oenological inputs;
    • keep up to date with industry-specific legislation;
    • develop, in partnership, projects to restore the historical heritage of wine;
    • elaborate wine samples with tested grapes;
    • elaborate production, inventory and marketing reports to the inspection body ;
    • deliver courses, training, lectures and conferences in your area of expertise;
    • promote visits to historic buildings and wine cellars;
    • perform physical control analyses, chemical, biochemical and microbiological in the phases of the processes;
    • physically-chemically stabilize the wine through refrigeration;
    • recommend planting the tested and approved grape varieties;
    • elaborate vinegars;
    • evaluate the olfactory profile of the raw materials, the final product and the first productions;
    • analyze the quality of labels, stickers and boxes;
    • provide technical consultancy to the industrial area;
    • guid personnel regarding the hygiene of equipment and utensils used in the production process;
    • perform expertise required in legal proceedings as evidence and counter-evidence ;
    • evaluate the results of analytical controls carried out in the laboratories;
    • evaluate decisions of class entities and public bodies;
    • evaluate aroma stability after application in the base (final product).;
    • define suitable grape types for the wine to be developed;
    • analyze the quality of clarifiers and filter aids;
    • evaluate the phytosanitary status of the grapes received;
    • elaborate sparkling wines;
    • evaluate the degree of ripeness of the grapes (brix degree, total acidity, tannin maturation , fruit health) to define batches and harvest time;
    • recommend systems for driving and spacing vineyards;
    • develop processes for company registration;
    • elaborate �wine coolers�;
    • evaluate the results of analytical controls performed in the laboratories;
    • control vinification process (receipts of grapes, juice extraction, fermentation among others);
    • interpreting �briefing� (customer needs);
    • evaluate fragrance stability after application on foundation (final product);
    • suggest modifications to aromas, fragrances and base (product final);
    • elaborate cognacs (brandies) , graspas and other spirits;
    • demonstrate creativity;
    • demonstrate ability to take initiative;
    • evaluate results of analytical controls performed in laboratories;
    • elaborate a technical description of the natural and synthetic components present in the flavors and fragrances;
    • recommend vine cultivation practices (pruning, vegetative canopy management, phytosanitary treatments );
    • suggest use of scents and fragrances developed;
    • qualify partners for outsourced production processes;
    • evaluate compatibility of raw materials with the base (final product);
    • research new equipment for the elaboration of wines and grape and wine derivatives;
    • research winemaking processes and grape and wine derivatives;
    • evaluate wines and grape and wine derivatives, aromas and fragrances at national congresses and internal;
    • provide technical support for cost and profitability calculations;
    • evaluating compatibility between raw materials (chemical, natural and synthetic compounds);
    • define the characteristics (color, aroma and flavor) of the product to be developed;
    • elaborate documents with nutritional information about flavors;
    • monitor production of new aromas;
    • communicate in a foreign language;
    • weighing formulas in the laboratory for evaluation;
    • research processes of elaboration of products derived from grapes and wine;
    • elaborate procedures for the production of new aromas;
    • demonstrate ability to work in a team;
    • elaborate concentrated grape juices;
    • evaluate the quality of containers and closures;
    • demonstrate leadership spirit;
    • control process of bottling of wines and grape and wine derivatives (filtration, filling, sealing, labeling and packaging);
    • define types of products and their production processes;
    • evaluate the quality of ferments and enzyme complexes;
    • provide technical services in official research and inspection bodies of the wine sector;
    • analyze the quality of stabilizers and preservatives;
    • define wine blends;
    • interpreting market research results;
    • evaluate the tasting profile of the raw materials, the final product and the first productions;
    • elaborate composite and liqueur wines;


    Sectors that hire Aroma technician the most in the job market

    • manufacture of additives for industrial use
    • pharmaceuticals retail trade, without formula handling
    • fast delivery services
    • temporary labor lease
    • experimental research and development in physical and natural sciences
    • manufacture of candied fruits, candies and the like
    • tests and technical analysis
    • integrative and complementary practice activities in human health
    • manufacture of soaps and synthetic detergents
    • wholesale of cosmetics and perfumery products




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