Elements and Performance Criteria
- Analyse chemical components of wine
- Determine chemical components for a particular wine style and identify testing laboratories
- Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements
- Perform simple wine analysis procedures and record results
- Evaluate and compare results of chemical analyses with desired values to identify potential chemical problems in the winemaking process and any required additions or fining agents
- Resolve wine making problems
- Evaluate wine or juice using standard laboratory and organoleptic procedures
- Identify the protein stability of a wine using a buttes or heat technique
- Identify the need for cold stabilisation of a wine
- Use additives and/or fining agents to alleviate problems or improve quality
- Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated
- Carry out wine-making and handling processes in a hygienic working environment
- Describe, record and use cellar operations procedures and instructions during the winemaking process
- Taste and evaluate a wine
- Use accepted tasting procedures for tasting the wine
- Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques
- Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology
- Analyse the effect of winemaking techniques on wine
- Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine
- Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics
- Determine the effect of winemaking techniques on suitability of wine for cellaring
- Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality
- Identify effects of climate in the wine
- Identify effects of the physical characteristics of vineyard sites in the wine
- Identify and analyse effects of grape variety
- Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season
- Adjust, document and communicate viticultural production plan for next season to vineyard personnel
- Analyse current packaging methods, bottle closure methods and wine labelling laws