A professional who tends tanks that convert (ferment) crushed fruit or must into wines by either of following methods. Respnsibilities include:

• (1) Dumps or shovels specified amounts of crushed fruits into wine tanks and starts pump to admit premeasured amounts of syrup.
• Turns valve to admit compressed air into tank and allows mash to ferment for specified period of time.
• (2) Pours and dumps specified amount of chemicals and yeast into tank containing must to prevent bacteria growth and induce fermentation.
• Starts pump to circulate must to enrich color and flavor of wine.
• Starts pump to circulate must through heat exchanger as required to prolong fermentation, according to temperature readings.
• Turns valve to admit compressed air into must when producing sparkling burgundy and champagne.
• Starts pump to transfer fermented mash or wine into storage tanks.
• May pump fermented wine through filter equipment to remove sediment.
• May meter out specified amounts of sugar and water into automatic mixing tank to produce syrup.
• May be designated according to type of wine produced as Fermenter, Champagne.