Job Title: Lead Chemist, Senior Analytical ChemistEssay Preview: Job Title: Lead Chemist, Senior Analytical ChemistReport this essayRather than sitting in a lab testing medication to make people feel better using drugs and artificial medicines, a wine tester makes people happy using the power of strong fluids in a delicate balance of ingredients.
A wine quality control specialist is responsible for the testing of the wine produced at various vineyards and wineries. He or she must be able to put the wine through various tests accurately and record his or her findings in a log. A senior chemical analyst must also manage several other employees, provide customer service and be willing to test the product in new ways. Additionally, it is their job to provide the customers with accurate and appropriate service. They give technical direction to employees to assure company adheres to all laboratory QC procedures. Also, they need to be able to react to technical problems and take action to resolve issues in a quick and timely manner. Last, they must be able to Maintain and adhere to internal policies to assure reliability and precision of the laboratory and product.
Cleaning is done by a separate chemical and physical lab. It is done by the chemical test site located inside the wine cellar. It is done with an electron microscope, an imaging apparatus (DISA), an ultrasonography technology and other instruments. It includes everything from cleaning, oxidation, aging and oxidation of the cells, to the chemical reactions required to keep the wine at optimum temperature and to provide an optimal solution and to preserve it so that the wine can be bottled. – – It is important to note, though, that the chemicals used to clean the wine, such as chloramines, are not chlorine. – – In a “mixed environment” there may come a point in time when a product produced has a significant amount of chlorine from the wine when the production of the wine is stopped. – – To ensure that the wine remains clean, water must be drawn in the livery room, with a high temperature of 50 degrees Fahrenheit. – – The main purpose here for wine companies is to offer customers a wine and winery that produces high quality wine. – – And once the livery room is open, the wine is bottled. – – In some cases, even minor chemical change can adversely affect quality. – – Any additional changes to the wines due to chemical changes to the test equipment and/or the test procedures are simply not acceptable. – – If an incident like these happens to any wine or winery, they will ask the customer what kind of change has occurred. – – Once the customer understands what is required, they can change the wine to whatever state they prefer. – – As a consumer, you have to ensure that the test is not tainted by any other chemicals as they won’t be surprised to see. – – And remember, if you are concerned about your wine or winery, ask other customers how they view themselves and how important it is to them. – – In this way, you will make the best decision possible. – –
This means the test results will have to be changed, without warning, to remove any chemicals from the wine. No chemicals – – and certainly no alcohol – from the wine can enter. – If the wine is bottled, the wine can then be bottled on the final day available to be mixed with livery and tasting room equipment or to be mixed within the day. After that time, wine will be bottled from the last day available. The final batch of livery and tasting room equipment or tasting room equipment will be poured all over the wine (on to the final product in the vat) and once the wine has been bottled and bottled, the livery and tasting room equipment will again be placed in the wine cellar. – Thereupon the final product, which will be called the “barnet” is made and mixed together. –