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:

acquire and process grapes for wine production

initiate and manage the fermentation process

perform chemical analyses necessary for the winemaking process

organise and undertake routine cellar operations

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.

Required skills

Ability to:

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

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

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

perform must handling processes

make additions and finings as required

operate the filtration and bottling processes

identify, establish, supervise and monitor daily cellar work practices

Required knowledge

Knowledge of:

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

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

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

the range of equipment and the ability to use this equipment to process grapes and must in a winery

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

routine winemaking and cellar operation procedures

cleaning procedures and processes, including:

cleaning and sanitising agents

cleaning systems and equipment

waste disposal

wastewater removal

must and marc handling procedures

equipment and processes for filtration of wine

ideal Australian cellaring conditions

varieties of wine grapes in Australia

types and styles of wine produced in Australia

'balance' in relation to wine type and style

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

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 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

Winemaking processes, operations and equipment include:

handling operations:

heading down

pumping over

racking

transfer

blending

cooling and temperature control

cold stabilisation

filtering

making additions

preparing for bottling

cleaning and

a consideration of reasons for each operation, procedures involved and problems occurring in wine handling

Specific processes for still white and red wine production include:

fermentation methods

open

closed

skin contact techniques

plunging

header boards

pumping over

pressing process

free run/pressings

use of oak, including the different types of oak available and their application to the wine making process including French, American and others

methods of addition

barrel types and size (relationship between surface area/volume to flavour)

chips

beads

staves

clarification and stabilising techniques

techniques

methods

bottling process

Plant and equipment used in wine making operations include:

Crushers, de-stemmers, presses

Grape selection criteria and winemaking factors include:

types of grapes used

ripeness of grapes

fermentation techniques

maturation

additions

Grape preparation operations include:

sulphur dioxide application

crushing

de-stemming

pressing

Types of yeast

Factors to be considered in relation to types of yeast used in wine production include:

the fermentation process

yeast types (commercial, wild) and their effects on characteristics of wine

chemical changes due to fermentation

killer yeasts

Primary fermentation procedures

Factors to be managed and monitored in relation to the process of fermentation include:

initiation

yeast selection

must preparation

yeast inoculum preparation

yeast addition techniques

chemical/physical characteristics

problems (stuck fermentation, off flavours/aromas)

racking off gross lees

timing

Secondary fermentation procedures include:

selection of oak barrels if required

malolactic fermentation and its effect in wine production

initiation and monitoring

timing

identification of sensory changes due to malolactic fermentation

Storage vessels include:

stainless steel tanks

barrels

plastic/nylon pallet containers

bottles and casks

Equipment

Equipment used in post-crush must and wine handling include:

pumps, hoses, pipes, fittings

filters

tanks

barrels

Cellar operations include:

daily procedures; planning, monitoring, adjustments to wine in storage

staff instruction; communication and evaluation of performance

Chemical analyses include:

pH

sugar

titratable acid (TA)

sulphur dioxide

alcohol

malic/lactic acid

Additives and fining agents 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

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

Wine faults include:

common wine faults

origin of wine faults

effect of wine faults on wine

sensory description of wine faults

bottle age versus wine faults

Site characteristics and viticultural practices

Site characteristics include:

climate

aspect

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