Wijnmaker

Wijnmaker is the Dutch term for the person responsible for the production of wine in a winery. The wijnmaker directs winemaking operations, overseeing the transformation of grapes into wine and shaping the wine's style and quality. In many cases the term is used interchangeably with winemaker in English, while enologist (oenoloog) is used for the more scientific aspects of the craft. The wijnmaker collaborates with viticulturists and growers to plan harvests and grape selections and may participate in vineyard decisions.

Core duties include managing fermentation, choosing yeast strains, controlling fermentation temperature, and deciding maceration times and extraction for red wines. They determine pressing regimes, clarify and stabilize musts, and select vessels for aging, such as stainless steel, oak, or amphorae. They oversee aging, blending, fining, filtration, and bottling, and ensure the wine meets quality standards and regulatory requirements. Routine sensory evaluation and basic laboratory tests (sugar, acidity, pH, sulfites, microbial stability) inform decisions and record-keeping.

Training often combines formal education in enology or viticulture with hands-on winemaking experience. Many wijnmakers hold degrees or certificates and gain experience through apprenticeships. Essential skills include a solid understanding of fermentation science, sanitation, problem-solving under harvest pressure, sensory analysis, and project management. The role exists in commercial and boutique wineries, and responsibilities vary with winery size: in smaller operations the wijnmaker may perform many ancillary tasks, while larger wineries may employ specialized staff for technical and supervisory duties.