The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Wine types and styles | Relevant wine types include:dry white table winedry red table winesweet white table winesparkling winefortified wineblended wines |
Grape varieties | The major grape varieties used in the production of wine in Australia include:major red varieties:ShirazCabernet SauvignonMerlotPinot Noirmajor white varieties:ChardonnaySemillonRieslingSauvignon BlancSultanaThe minor and newer wine varieties in Australia include:red varieties:Cabernet FrancMalbecGrenacheChambourcinItalian varietieswhite varieties:Chenin BlancMarsanneVerdelhoItalian varieties |
Winemaking processes, operations and equipment include: | handling operations:heading downpumping overrackingtransferblendingcooling and temperature controlcold stabilisationfilteringmaking additionspreparing for bottlingcleaning anda consideration of reasons for each operation, procedures involved and problems occurring in wine handlingSpecific processes for still white and red wine production include:fermentation methodsopenclosedskin contact techniquesplungingheader boardspumping overpressing processfree run/pressingsuse of oak, including the different types of oak available and their application to the wine making process including French, American and othersmethods of additionbarrel types and size (relationship between surface area/volume to flavour)chipsbeadsstavesclarification and stabilising techniquestechniquesmethodsbottling processPlant and equipment used in wine making operations include:Crushers, de-stemmers, presses |
Grape selection criteria and winemaking factors include: | types of grapes usedripeness of grapesfermentation techniquesmaturationadditions |
Grape preparation operations include: | sulphur dioxide applicationcrushingde-stemmingpressing |
Types of yeast | Factors to be considered in relation to types of yeast used in wine production include:the fermentation processyeast types (commercial, wild) and their effects on characteristics of winechemical changes due to fermentationkiller yeasts |
Primary fermentation procedures | Factors to be managed and monitored in relation to the process of fermentation include:initiationyeast selectionmust preparationyeast inoculum preparationyeast addition techniqueschemical/physical characteristicsproblems (stuck fermentation, off flavours/aromas)racking off gross leestiming |
Secondary fermentation procedures include: | selection of oak barrels if requiredmalolactic fermentation and its effect in wine productioninitiation and monitoringtimingidentification of sensory changes due to malolactic fermentation |
Storage vessels include: | stainless steel tanksbarrelsplastic/nylon pallet containersbottles and casks |
Equipment | Equipment used in post-crush must and wine handling include:pumps, hoses, pipes, fittingsfilterstanksbarrels |
Cellar operations include: | daily procedures; planning, monitoring, adjustments to wine in storagestaff instruction; communication and evaluation of performance |
Chemical analyses include: | pHsugartitratable acid (TA)sulphur dioxidealcoholmalic/lactic acid |
Additives and fining agents include: | bentonitePVPPegg albumincaseingelatinecopperReasons for using additives and finings include:moderating tanninsmoderating phenolic contentreducing colourreducing protein contentTrials to determine requirements include:setting upevaluationAddition of additives/fining agents include:calculation of additions to bulk wineaddition procedures |
Hygienic working environment | The elements of winery hygiene include:hygienic working environmentkey areas and equipment, including:tanksbarrelshoses and pipespressescrushers/destemmersreceival areafloorsdrains |
Characteristics of wine include: | wine type and styleagechemical componentspackaging |
Winemaking techniques include: | fermentation techniqueswood fermentation and maturation techniquesprocessing techniques including crushing, skin contact, pressing, filtration, fining, blendingageing techniques including:effect on style of wineeffect on composition of wineeffect on quality of winesparkling wine production techniques:Methode Champenoisetransfer systemsCharmatcarbonationfortified wine production techniques |
Faults in wine | Wine faults include:common wine faultsorigin of wine faultseffect of wine faults on winesensory description of wine faultsbottle age versus wine faults |
Site characteristics and viticultural practices | Site characteristics include: climateaspect topography soil Vineyard practices relevant to wine quality include: trellis types pruning; timing and methods bunch thinning shoot thinning de-suckering shoot positioning leaf plucking canopy management irrigation pest and disease control |