Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of: Effect of different climatic conditions on timing and management of harvest Factors that affect grape ripening (e.g. canopy management, irrigation, grape variety and climatic conditions) Factors that affect fruit and wine quality, including: oxidation temperature MOG Basic vine physiology, as it applies to: water intake nutrient uptake photosynthesis respiration, transpiration translocation Parts of the root, trunk, shoot and fruit systems of the grapevine, their role in how the vine works and their contribution to fruit quality, including: buds, nodes and tendrils cambium, epidermis, phloem and xylem leaf blade, bract and petiole bunch, berries and flowers Vine types, their characteristics and uses, including: family, genus and species Vitis vinifera and commercial varieties native species and hybrids (e.g. labrusca) rootstocks and scion stock Industry processes for new variety development Annual grapevine growth stages, including: budburst flowering veraison maturity Key grape varieties and their distinguishing features. This may include factors, such as: berry and bunch characteristics frost and disease resistance flavour and style Affect of fruit quality on wine Quality assurance procedures and controls Common problems and anomalies Harvesting procedures and operating parameters. This may include picking grapes by hand, transporting grapes to the receival point and chemical treatment Significance and method of monitoring team and equipment performance Common faults and corrective action required OHS hazards and controls Environmental issues and controls Procedures and responsibility for reporting problems Cleaning requirements associated with changeovers Team facilitation and training techniques Handling conflicts Cleaning procedures Routine maintenance procedures for equipment where relevant Information technology systems where relevant |