Lab Technician

The Lab Technician position is a key role in the winemaking process. The analysis provided by the Lab Technicians enable the winemaking team to make decisions on each step of the winemaking process from grapes to finished product and produce the highest quality wines.

Laboratory Analysis Responsibilities

• Perform all routine analyses of musts and wines, including collecting tank and barrel samples.
• Understand and comply with the use of personal protective equipment and safety protocols.
• Comply with all safety regulations and safe storage of chemicals and supplies.
• Maintain lab in a clean and orderly manner.
• Ability to calibrate equipment such as pH meter, autotitrator, turbidimeter, alcolyzer/DMA
  5000, Y15.
• Assist in training the seasonal staff.
• Maintain laboratory quality through the use of standards and controls.
• Maintain laboratory equipment in proper working order. Follow diagnostic steps to identify equipment problems.
• Recognize out of range wine analysis and communicate findings.
• Monitor tank fermentations during harvest and report anomalies.
• Process grape maturity samples.
• Prepare trials and evaluations such as tastings, dosage and SO2 trials, and cork sensory.
• Microbiology skills in microscopy, monitoring yeast and bacteria cultures.
• Be responsible for, and accurately perform, production bottling line startup procedures.
• Perform sanitation Q.C. checks of tanks, lines, and production equipment.
• Perform secondary fermentation checks and keep records.
• Calibrate the compact group as needed, ensure correct liqueur and accurate dose for the sparkling wine being disgorged.
• Demonstrate proficiency in mathematics; be able to perform all calculations the lab uses.

Administrative

• Record and retrieve analytical results.
• Review and suggest edits for existing work instructions and procedures.
• Ability to use winemaking software (Innovint) to record analysis and enter additions. Ability to write work orders for SO2 additions.

A detailed job description will be provided during the interview process.

Education :

• B.S. in Enology, Food Science, Chemistry, Microbiology, or related field preferred or practical/professional experience in a food or beverage processing laboratory may be acceptable.

Personal & interpersonal skills:

• Ability to work safely, including the proper use of protective equipment and proper handling of hazardous substances as specified in Hazardous Materials Training Program.
• Able to work flexible hours including overtime and weekends as needed.
• Ability to work harmoniously with co‑workers.
• Ability to work independently and make decisions within comfort zone of competency and experience.

Perform duties and responsibilities in a manner consistent with the company’s value of exhibiting the highest quality standards paying strict attention to all standards and documented processes.

Professional experience & know how:

• Lab internship at an accredited university/winery and/or 2 years of experience working in a laboratory (preferred).