The following knowledge must be assessed as part of this unit the full range of sensory evaluation techniques and their relevance to different types of wines structure history trends and philosophies of the Australian wine industry general understanding of the operation of wine shows and wine medal systems in an Australian context characteristics of major Australian wines including different wine types and their styles different production methods label terminology and interpretation major regional variations principal grape varieties used in wine types the place of Australian wines in the international marketplace how Australian wines compare with imported wines in terms of general types and styles general knowledge of Australian geography in relation to its impact on wine growing climatic classification of Australian grapegrowing regions registered by the Geographical Indications Committee including factors that influence the character of wine impact of the vineyard and viticultural techniques affecting the taste and style of wine annual cycle of a general vineyard and regional specific cycles wine production methods and variations for white red sparkling and fortified wines including basic wine production steps and variations for different wines harvesting crushing pressing fermentation clarification maturing bottling new world approaches to wine making specific production techniques for white wine additional clarification process before and after fermentation pressing malolactic fermentation and oak usage specific production techniques for red wine fermentation on the skins maceration techniques such as pumping over plunging down heading down and rotary fermenters specific production techniques for sparkling wines such as traditionelle the transfer process tank fermentation and carbonation specific techniques for fortified wines factors that affect the style and quality of wine including climate soil grape variety viticultural techniques storage vinification techniques key structural components in wine and their impact on taste including alcohol tannin sugar fruit flavour indicators of quality in wines and analysis and diagnosis of wine faults or impairments including oxidation tartrates cloudiness cork faults presence of hydrogen sulphide wine service techniques including serving aged wines and processes for the decanting of wine storage and cellaring requirements for a range of wines and reasons for these contributing factors of a successful wine list overview of the types of foods that match successfully with different wines more detailed food matching skills are found in the unit SITHFABA Provide specialised advice on food and beverage matching overview of the types of foods that match successfully with different wines (more detailed food matching skills are found in the unit SITHFAB324A Provide specialised advice on food and beverage matching) requirements of the relevant state or territory Liquor Act in relation to service of alcohol please note that this may be covered by completion of SITHFABA Provide responsible service of alcohol requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this may be covered by completion of SITHFAB009A Provide responsible service of alcohol). |