Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCPHT505A Mapping and Delivery Guide
Evaluate wine

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCPHT505A - Evaluate wine
Description This unit of competency covers evaluating a variety of wine types and styles, enabling recommendations for the improvement of wine making and viticultural practices to enhance the quality of wine produced.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to vineyard managers who use knowledge of wine type, style and quality in order to determine the relative contributions of winemaking technique and viticulture practice to the wine.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Analyse chemical components of wine
  • Chemical components for a particular wine style are determined and where required, testing laboratories are identified
  • Samples of grapes, juice and/or wine are taken according to standard sampling procedures and laboratory requirements
  • Simple wine analysis procedures are performed and results recorded
  • Results of chemical analyses are evaluated and compared with desired values to identify potential chemical problems in the winemaking process and any required additions or fining agents
       
Element: Resolve wine making problems
  • Wine or juice is evaluated using standard laboratory and organoleptic procedures
  • The protein stability of a wine is identified using a buttes or heat technique
  • The need for cold stabilisation of a wine is identified
  • Additives and/or fining agents are used to alleviate problems or improve quality, and their effectiveness is evaluated and their use adjusted where indicated
  • Wine making and handling processes are carried out in a hygienic working environment
  • Cellar operations procedures and instructions are clearly described, recorded and utilised during the winemaking process
       
Element: Taste and evaluate a wine
  • Accepted tasting procedures are used for tasting the wine
  • The flavour and aroma components and characteristics of the wine are identified using sensory evaluation methods
  • The relative contribution and interaction of wine components to the wine taste, aroma and appearance are identified using accepted wine description terminology
  • Characteristics of wine that make it suitable for cellaring and the ideal cellaring conditions are identified
  • Tasting notes are made during the tasting process according to industry standards
  • Records of wine evaluation are made and stored according to industry standards
       
Element: Analyse the effect of winemaking techniques on wine quality
  • Evidence of the winemaking technique is identified in the wine to distinguish it from other influences on the wine
  • Faults in the wine attributable to the winemaking technique are identified and distinguished from bottle age characteristics
  • The effect of winemaking techniques on suitability of wine for cellaring is determined
       
Element: Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality
  • Effects of climate are identified in the wine
  • Effects of the physical characteristics of vineyard sites are identified in the wine
  • Effects of grape variety are identified and analysed
  • Effects of viticultural practices are identified in the wine and evaluated in terms of modifications and improvements to be made for the next season
  • Viticultural production plan for next season is adjusted, documented and communicated to vineyard personnel
       
Element: Analyse current packaging methods, bottle closure methods and wine labelling laws
  • The range of wine packaging available and used in the Australian wine industry are identified
  • The range of wine bottle closure methods used in the Australian wine industry are identified and compared
  • Current wine labelling regulations and their impact on the wine industry are identified and interpreted
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

perform chemical analyses necessary for the winemaking process

evaluate wine

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

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Method of assessment

Assessment methods must satisfy the endorsed Assessment Guidelines of the AHC10 Training Package and can be assessed holistically with other units

Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of required knowledge

Assessment must be by direct observation of tasks, with questioning on required knowledge and it must also reinforce the integration of employability skills

Assessment methods must confirm the ability to access, interpret and apply the required knowledge

Assessment may be applied under project-related conditions (real or simulated) and require evidence of process

Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances

The assessment environment should not disadvantage the candidate

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, gender or language backgrounds other than English

Where the participant has a disability, reasonable adjustment may be applied during assessment

Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

To ensure consistency of performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

determine wine characteristics and faults using organoleptic evaluation techniques

document plans, specifications and production work procedures and write reports for staff, managers, clients and contractors

communicate and negotiate verbally and in writing with the client, staff, managers, suppliers, contractors and consultants

research, evaluate and record information

comply with legislative requirements

Required knowledge

Knowledge of:

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

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

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

ideal Australian cellaring conditions

vintage ratings in Australia

sensory evaluation of wines with potential for cellaring

varieties of wine grapes in Australia

types and styles of wine produced in Australia

'balance' in relation to wine taste

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

main export markets

food safety requirements

cleaning procedures and processes, including:

cleaning and sanitising agents

cleaning systems and equipment

waste disposal

wastewater removal

packaging, regulations and relationship to product marketing and quality

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 include:

dry white table wine

dry red table wine

sweet white table wine

sparkling wine

fortified wine

blended wines

Grape varieties

The major grape varieties used in the production of wine in Australia include:

major red varieties:

Shiraz

Cabernet Sauvignon

Merlot

Pinot Noir

major white varieties:

Chardonnay

Semillon

Riesling

Sauvignon Blanc

Sultana

The minor and newer wine varieties in Australia include:

red varieties:

Cabernet Franc

Malbec

Grenache

Chambourcin

Italian varieties

white varieties:

Chenin Blanc

Marsanne

Verdelho

Italian varieties

Chemical analyses include:

pH

sugar

titratable acid (TA)

sulphur dioxide

alcohol

malic/lactic acid

Organoleptic procedures include:

human sensory mechanisms; sight, smell, taste and feel

the four basic tastes; salt, sweet, sour, bitter

taste positions on tongue and in mouth; positions on tongue where tastes are experienced and positions in mouth where sensations are experienced

Additives and fining agents

Additives and finings include:

bentonite

PVPP

egg albumin

casein

gelatine

copper

Reasons for using additives and finings include:

moderating tannins

moderating phenolic content

reducing colour

reducing protein content

Trials to determine requirements include:

setting up

evaluation

Addition of additives/fining agents include:

calculation of additions to bulk wine

addition procedures

Hygienic working environment

The elements of winery hygiene include:

hygienic working environment

key areas and equipment, including:

tanks

barrels

hoses and pipes

presses

crushers/destemmers

receival area

floors

drains

Tasting procedures

Procedures essential for correct wine evaluation include:

explanation of reasons for tasting and evaluating wine

tasting conditions including:

physical environment

tasting glasses

amount of wine

temperature of wine

tasting procedures

taste and feel thresholds for different flavour/taste and mouth/feel relationships

mouth-feel sensations:

cause

feeling

location in mouth

wine descriptions:

accepted terminology - flavour wheel

colour

nose

palate

recording of notes

Major flavour and aroma components include:

flavour compounds

colour compounds

tannins

acids sugars

sugar

alcohol

water

wine components

flavour/aroma from grape

contribution to flavour/aroma/bouquet from wine making procedures:

grape composition, including changes during ripening and composition at ripening

composition changes, including change from grape juice to wine

Characteristics of wine include:

wine type and style

age

chemical components

packaging

Winemaking techniques include:

fermentation techniques

wood fermentation and maturation techniques

processing techniques including crushing, skin contact, pressing, filtration,fining, blending

ageing techniques including:

effect on style of wine

effect on composition of wine

effect on quality of wine

sparkling wine production techniques:

Methode Champenoise

transfer systems

Charmat

carbonation

fortified wine production techniques

Faults in wine include:

common wine faults

origin of wine faults

effect of wine faults on wine

sensory description of wine faults

bottle age versus wine faults

Packaging methods and bottle closure methods

Packaging methods include:

bottle

cask

cans

sachets

and a consideration of:

wine package labels - front and back

label integrity program

Wine bottle closures include:

corks

screw caps

and a consideration of:

effect on marketability

effect of wine quality

Wine labelling laws include:

Australian Wine and Brandy Corporation Act 1980 and regulations (including Label Integrity Program, Protected Names legislation)

Australian Food Standards

Food packaging legislation

Trade Practices Act 1974

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Chemical components for a particular wine style are determined and where required, testing laboratories are identified 
Samples of grapes, juice and/or wine are taken according to standard sampling procedures and laboratory requirements 
Simple wine analysis procedures are performed and results recorded 
Results of chemical analyses are evaluated and compared with desired values to identify potential chemical problems in the winemaking process and any required additions or fining agents 
Wine or juice is evaluated using standard laboratory and organoleptic procedures 
The protein stability of a wine is identified using a buttes or heat technique 
The need for cold stabilisation of a wine is identified 
Additives and/or fining agents are used to alleviate problems or improve quality, and their effectiveness is evaluated and their use adjusted where indicated 
Wine making and handling processes are carried out in a hygienic working environment 
Cellar operations procedures and instructions are clearly described, recorded and utilised during the winemaking process 
Accepted tasting procedures are used for tasting the wine 
The flavour and aroma components and characteristics of the wine are identified using sensory evaluation methods 
The relative contribution and interaction of wine components to the wine taste, aroma and appearance are identified using accepted wine description terminology 
Characteristics of wine that make it suitable for cellaring and the ideal cellaring conditions are identified 
Tasting notes are made during the tasting process according to industry standards 
Records of wine evaluation are made and stored according to industry standards 
Evidence of the winemaking technique is identified in the wine to distinguish it from other influences on the wine 
Faults in the wine attributable to the winemaking technique are identified and distinguished from bottle age characteristics 
The effect of winemaking techniques on suitability of wine for cellaring is determined 
Effects of climate are identified in the wine 
Effects of the physical characteristics of vineyard sites are identified in the wine 
Effects of grape variety are identified and analysed 
Effects of viticultural practices are identified in the wine and evaluated in terms of modifications and improvements to be made for the next season 
Viticultural production plan for next season is adjusted, documented and communicated to vineyard personnel 
The range of wine packaging available and used in the Australian wine industry are identified 
The range of wine bottle closure methods used in the Australian wine industry are identified and compared 
Current wine labelling regulations and their impact on the wine industry are identified and interpreted 

Forms

Assessment Cover Sheet

AHCPHT505A - Evaluate wine
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Date:

Assessment Record Sheet

AHCPHT505A - Evaluate wine

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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Date:

Student signature:

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