Aromatist - Salary and Career
Wenologists, perfumers and aromatists

Aromatist - 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 Aromatist earn

A Aromatist 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 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 Aromatist

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 Aromatist

Wenologists, perfumers and aromatists must:

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

  • Activities

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

    Sectors that hire Aromatist the most in the job market

    • manufacture of additives for industrial use
    • fast delivery services
    • pharmaceuticals retail trade, without formula handling
    • manufacture of candied fruits, candies and the like
    • tests and technical analysis
    • temporary labor lease
    • experimental research and development in physical and natural sciences
    • retailer of household sanitizing products
    • manufacture of other tobacco products
    • professional and management development training

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