Perfume creators - Salary and Career
Wenologists, perfumers and aromatists

Perfume creators - 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 Perfume creators earn

A Perfume creators earns between $1.123 and $2.564 per month, with an average monthly salary of $1.419 and a median salary of $1.297 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 3.042 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).


Salary ranges for the Perfume creators

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.419 17.029 355 7
1º Quartile 1.123 13.480 281 5
Median Salary 1.297 15.564 324 6
3º Quartile 1.955 23.464 489 9
Higher Salary 2.564 30.767 641 12


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 Perfume creators

Wenologists, perfumers and aromatists must:

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

  • Activities

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


    Sectors that hire Perfume creators the most in the job market

    • pharmaceuticals retail trade, without formula handling
    • combined office and administrative support services
    • retail cosmetics, perfumery and personal hygiene products
    • sales promotion
    • document preparation and specialized administrative support services
    • manpower selection and agency
    • pharmaceuticals retail trade, with formula manipulation
    • combined building support services
    • cleaning in buildings and households
    • advertising agencies




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