Sampling of raw materials, semi-finished products and finished products

Performing physico-chemical analyses according to internal procedures

Performing microbiological tests to determine specific microorganisms

Monitoring fermentation and stability processes

Preparing laboratory reports and recording results correctly

Quality control at all stages of the winemaking technological process

Compliance with hygiene, food safety and ISO/HACCP procedures

Collaboration with the production department to optimize processes

Studies: higher or special secondary education in chemistry, biology, microbiology, food technology or related fields

Laboratory experience – an advantage

Knowledge of wine analysis and microbiology – advantage

Ability to work with laboratory equipment (pH meters, spectrophotometers, incubators, etc.)

Attention to detail, accuracy and responsibility

Knowledge of HACCP / ISO procedures – a plus

Official employment and full social package

Stable and motivating salary

Laboratory equipment and supplies provided

Professional and modern working environment

A stable team and support from specialists

Possibility of professional development