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Wine technologist

Originally, the wine cooper was the barrel master of a winery who was responsible for the production, installation and maintenance of the barrels. The term was derived from Küferei (barrel making). Later, it developed into the responsibility for cellar work in winemaking. In Germany, the name Weinhandelsküfer (wine merchant cooper) was in use until 1982, when the new job title Weintechnologe (wine technologist) was introduced in 2014. Their area of responsibility includes the reception and pressing (Kelterung) of the grapes, the control and monitoring of the fermentation and the development of the wines, as well as the determination of the time of bottling. The training period for a wine technologist is usually three years at the learning locations of 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 is equivalent to a journeyman's certificate in the trade. 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.

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The world's largest Lexicon of wine terms.

26,026 Keywords · 46,825 Synonyms · 5,324 Translations · 31,361 Pronunciations · 184,878 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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