Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Determine type and style of wine to be produced and winemaking process to be followed
  2. Acquire, deliver and prepare grapes for fermentation
  3. Initiate a ferment
  4. Manage primary fermentation
  5. Manage secondary fermentation
  6. Mature wine in storage vessels

Range Statement


Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

acquire and process grapes for wine production

calculate the cost and logistical requirements of components of the wine production

identify and recommend improvements to viticultural practices that will contribute to enhanced wine quality in the next season

identify, establish, supervise and monitor daily cellar work practices

initiate and manage the fermentation process

make additions and finings as required

operate the filtration and bottling processes

operate the range of equipment required to process grapes from winery receival point to the fermentation tank

organise and undertake routine cellar operations

perform chemical analyses necessary for the winemaking process

perform must handling processes

plan processes that may be used to maximise production of grapes that meet winery quality requirements


Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for managing a wine making process

'balance' in relation to wine taste

changes to the chemical characteristics of grapes during ripening, including acid, sugar and flavour

changes to the physical characteristics of grapes during ripening, including size, hardness and colour

climatic and physical features of wine grape growing areas and wine styles produced

equipment and processes for wine filtration

factors involved in the initiation and management of primary, secondary and malolactic fermentation processes

ideal Australian cellaring conditions

must and marc handling procedures

processes involved in handling grapes from the vineyard to the winery in order to produce wine

routine winemaking and cellar operation procedures including maintenance of a clean, safe working environment

ranges of equipment and using this equipment to process grapes and must in a winery

types and styles of wine produced in Australia

varieties of wine grapes in Australia

vineyard practices relevant to the production of grapes that meet the requirements of the winery