Apple Liquor Manufacturing Worker
りんごしゅせいぞうこう
Industry & Occupation
Classification
Summary
A profession that manufactures apple liquor (cider) by fermenting juice made from apples as raw material.
Description
Apple liquor manufacturing workers handle the sorting, washing, and crushing of apples, adjustment of extracted juice, yeast addition, management of fermentation temperature and time, and maturation while maintaining quality. After maturation, they perform lees removal, filtration, carbon dioxide adjustment, bottling, labeling, product inspection, and quality testing. They also manage hygiene, operate HACCP, and perform maintenance and inspection of manufacturing equipment.
Future Outlook
Demand for craft cider is increasing with health consciousness and similar to craft beer, and an increase in small-scale breweries is expected. It is also gaining attention as a regional specialty product.
Personality Traits
Curious and inquisitive / Detail-oriented / Inquisitive / Strong sense of responsibility
Work Style
Factory Work / Full-time / Seasonal Fluctuations / Shift Work
Career Path
Junior Manufacturing Staff → Senior Manufacturing Staff → Manufacturing Line Leader → Manufacturing Manager → Factory Manager
Required Skills
Fermentation Process Management / Hygiene Management / Machine Operation / Quality Control / pH and Sugar Content Measurement Analysis
Recommended Skills
HACCP / ISO22000 Hygiene Management / Machine Maintenance / Recipe Development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because precise management is required in fermentation and hygiene management, etc. |
| Physical Stamina & Endurance | Because physical strength is needed for crushing apples and machine operations, etc. |
| Problem Solving | Because identifying causes is necessary for fermentation failures and quality issues. |
Related Qualifications
- Food Hygiene Manager
Related Jobs
- Beer Brewing Worker
- Fruit Liquor Manufacturing Worker
- Wine Manufacturing Worker