Technologist in viticulture and enology - Salary and Career
Wenologists, perfumers and aromatists

Technologist in viticulture and enology - 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 Technologist in viticulture and enology earn

A Technologist in viticulture and enology earns between $1.671 and $12.205 per month, with an average monthly salary of $4.093 and a median salary of $2.671 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 81 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).


Salary ranges for the Technologist in viticulture and enology

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 4.093 49.112 1.023 19
1º Quartile 1.671 20.054 418 8
Median Salary 2.671 32.052 668 12
3º Quartile 9.308 111.698 2.327 43
Higher Salary 12.205 146.462 3.051 57


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 Technologist in viticulture and enology

Wenologists, perfumers and aromatists must:

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

  • Activities

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


    Sectors that hire Technologist in viticulture and enology the most in the job market

    • wine making
    • grape growing
    • temporary labor lease
    • manufacture of juices from fruits, vegetables and vegetables
    • retail beverages
    • coffee growing
    • building materials retail trade
    • manufacture of other spirits and distilled beverages
    • manufacture of refreshments, syrups and powders for refreshments
    • sugar cane cultivation




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