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

AHCPHT506 Mapping and Delivery Guide
Manage a wine making process

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AHCPHT506 - Manage a wine making process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to acquire grapes for processing and prepare for and produce a variety of wine types and styles.It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessors must satisfy current standards for RTOs.

Prerequisites/co-requisites
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: 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
       
Element: 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
       
Element: Initiate a ferment
  • Select yeasts types/strains to produce a given wine type and style
  • Prepare fermentation vessels and transfer must or juice according to wine type and style requirements
  • Prepare yeast culture according to specifications and add to fermentation vessels
       
Element: 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
       
Element: Manage secondary fermentation
  • Obtain and check oak barrels for serviceability for use if required
  • Inoculate wine with selected malolactic fermentation bacteria
  • Manage malolactic fermentation to the predetermined end point
       
Element: Mature wine in storage vessels
  • Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use
  • Transfer wine into the selected vessels according to determined wine style characteristics
  • Monitor condition of wine in storage
  • Bottle and seal wine
  • Make and maintain records
       


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Determine type and style of wine to be produced and winemaking process to be followed

1.1 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

1.2 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

2. Acquire, deliver and prepare grapes for fermentation

2.1 Harvest and handle grapes in accordance with standard vineyard practices and quality criteria

2.2 Acquire and deliver to the winery grapes that meet the desired variety and quality parameters

2.3 Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

3. Initiate a ferment

3.1 Select yeasts types/strains to produce a given wine type and style

3.2 Prepare fermentation vessels and transfer must or juice according to wine type and style requirements

3.3 Prepare yeast culture according to specifications and add to fermentation vessels

4. Manage primary fermentation

4.1 Monitor and adjust physical characteristics of ferment

4.2 Monitor and adjust chemical characteristics of ferment

4.3 Predict potential fermentation problems

4.4 Detect the presence of undesirable fermentation characteristics

4.5 Outline steps to rectify fermentation problems

4.6 Rack off gross lees or pressings into appropriate vessels at a determined time

4.7 Maintain records of additions and adjustments

5. Manage secondary fermentation

5.1 Obtain and check oak barrels for serviceability for use if required

5.2 Inoculate wine with selected malolactic fermentation bacteria

5.3 Manage malolactic fermentation to the predetermined end point

6. Mature wine in storage vessels

6.1 Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use

6.2 Transfer wine into the selected vessels according to determined wine style characteristics

6.3 Monitor condition of wine in storage

6.4 Bottle and seal wine

6.5 Make and maintain records

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

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


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Determine type and style of wine to be produced and winemaking process to be followed

1.1 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

1.2 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

2. Acquire, deliver and prepare grapes for fermentation

2.1 Harvest and handle grapes in accordance with standard vineyard practices and quality criteria

2.2 Acquire and deliver to the winery grapes that meet the desired variety and quality parameters

2.3 Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

3. Initiate a ferment

3.1 Select yeasts types/strains to produce a given wine type and style

3.2 Prepare fermentation vessels and transfer must or juice according to wine type and style requirements

3.3 Prepare yeast culture according to specifications and add to fermentation vessels

4. Manage primary fermentation

4.1 Monitor and adjust physical characteristics of ferment

4.2 Monitor and adjust chemical characteristics of ferment

4.3 Predict potential fermentation problems

4.4 Detect the presence of undesirable fermentation characteristics

4.5 Outline steps to rectify fermentation problems

4.6 Rack off gross lees or pressings into appropriate vessels at a determined time

4.7 Maintain records of additions and adjustments

5. Manage secondary fermentation

5.1 Obtain and check oak barrels for serviceability for use if required

5.2 Inoculate wine with selected malolactic fermentation bacteria

5.3 Manage malolactic fermentation to the predetermined end point

6. Mature wine in storage vessels

6.1 Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use

6.2 Transfer wine into the selected vessels according to determined wine style characteristics

6.3 Monitor condition of wine in storage

6.4 Bottle and seal wine

6.5 Make and maintain records

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
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 
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 
Select yeasts types/strains to produce a given wine type and style 
Prepare fermentation vessels and transfer must or juice according to wine type and style requirements 
Prepare yeast culture according to specifications and add to fermentation vessels 
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 
Obtain and check oak barrels for serviceability for use if required 
Inoculate wine with selected malolactic fermentation bacteria 
Manage malolactic fermentation to the predetermined end point 
Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use 
Transfer wine into the selected vessels according to determined wine style characteristics 
Monitor condition of wine in storage 
Bottle and seal wine 
Make and maintain records 

Forms

Assessment Cover Sheet

AHCPHT506 - Manage a wine making process
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:

Signature:

Date:


Assessment Record Sheet

AHCPHT506 - Manage a wine making process

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

Assessor name:

Signature:

Date:

Student signature:

Date: