Quality Control Enologist (Wine Jobs: Vineyards & Cellars )

Full Time

  Biltmore Estate

  Asheville, North Carolina

The Biltmore Quality Control (QC) Enologist will work with the winemakers and managers to monitor and maintain the quality and consistency of all Biltmore wines. The QC Enologist will be involved in all steps of the winemaking process, including the evaluation of grapes, fermentations, processing in tanks or barrels, tasting and evaluation, and bottling of still and sparkling wines. The QC Enologist will monitor, test, and run routine analysis in a laboratory setting. They will also be conducting in house research. The QC Enologist will work in conjunction with the winemakers and production managers to monitor the quality of wine from grape to glass and should be knowledgeable in lab testing, microbiological testing, fermentation, sanitation, barrel maintenance and understand cellar and bottling equipment.


The QC Enologist position will facilitate and monitor each step in the production process in compliance with local, state, and federal regulations and will contribute to the Biltmore mission by offering a world class product to guests. In addition, the QC Enologist will provide general assistance and support for the department, leadership, and company.


Essential Job Duties:


1. Perform day-to day lab analyses utilizing a variety of techniques and equipment to include; distillation, titrimetric and colorimetric methods, enzymatic analysis, spectrophotometer, and pH meter with high attention to detail.

2. Work with the winemaking team to prepare trials and participate in sensory analysis. Build preventative maintenance schedule for lab equipment to ensure results are accurate.

3. Troubleshoot problems with equipment.

4. Order and maintain lab inventory including equipment and chemicals.

5. Prepares chemical solutions used in laboratory tests.

6. Assist the winemakers and managers to incorporate new industry practices.

7. Fine tune SOP’s as they relate to QC/bottling/lab analysis and implement changes as necessary.

8. Operate all equipment in the winery (centrifuge, filters, crush/press, forklifts, bottling, and disgorging line).

9. Assist winemakers and managers with winery activities to include the cellar, bottling and disgorging line with quality as a priority.

10. Monitoring of barrel best practices to maintain clean, sanitized and organized barrels.

11. Maintain accurate records of laboratory analysis with the ability to use winery software.

12. Calculate cellar additions to wine for sulfur dioxide, acid, sugar, etc.

13. May be required to train new, regular and seasonal employees in documentations and processes and procedures.

14. Responsible for following legal and regulatory practices and record keeping requirements.


Independent Decision Making: 


-Troubleshoot equipment issues and recommend solutions, including vendor engagement if necessary


- Provide cost estimates of materials and supplies needed, including equipment and chemicals, in the wine lab and ensure invoices align with Assistant Winemaker's budget forecast.


- Draft, gain approval for, and audit quality standards for cellar, bottling, and other wine production operational processes.


- Create and maintain all required legal and regulatory documentation




1. Associates degree or equivalent experience required; Bachelor’s preferred. Ideal candidate will have a degree in Oenology, Fermentation Sciences, food science or microbiology. Additional education, training, and/or certification (s) considered.


2. Additionally, a minimum of 3 years work experience in a food production facility; a winery production setting is preferred.


3. Proficiency in Microsoft Office, including Word, Excel, Outlook; ability to quickly learn Biltmore systems/protocols.


4. Strong sense of organization and work flow with the ability to meet deadlines and changing situations.


5. Ability to be proactive, take initiative, and troubleshoot as needed is a must; should be able to exercise good judgment while anticipating and addressing issues.


6. Ability to work independently with minimum supervision in a fast paced production environment.


7. Extensive understanding of and experience with winery safety and sanitation. 8. Willingness to work long hours, weekends as required during harvest time


Physical Requirements:


1. Valid driver's license, and must be at least 21 years of age.


2. Ability to lift/push/pull up to 50 pounds frequently


3. Must be able to climb stairs and ladders to access tanks, machinery, and equipment.


4. Full range of motion and manual dexterity to access and operate equipment; should be able to bend, squat, crouch, kneel, reach overhead/below.

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