Elements and Performance Criteria
- Determine type and style of wine to be produced and winemaking process to be followed
- Determine the type and style of wine to be produced according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends
- Determine the winemaking process to be followed according to type and style of wine to be produced, quality and quantity of grapes available, and availability of required equipment and personnel
- Acquire, deliver and prepare grapes for fermentation
- Harvest and handle grapes in accordance with standard vineyard practices and quality criteria
- Acquire and deliver to the winery grapes that meet the desired variety and quality parameters
- Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements
- Initiate a ferment
- Manage primary fermentation
- Monitor and adjust physical characteristics of ferment
- Monitor and adjust chemical characteristics of ferment
- Predict potential fermentation problems
- Detect the presence of undesirable fermentation characteristics
- Outline steps to rectify fermentation problems
- Rack off gross lees or pressings into appropriate vessels at a determined time
- Maintain records of additions and adjustments
- Manage secondary fermentation
- Mature wine in storage vessels