Application
This unit of competency describes the skills and knowledge required to evaluate a variety of wine types and style and make recommendations for the improvement of wine making and viticultural practices to enhance the quality of wine produced.
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.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Analyse chemical components of wine | 1.1 Determine chemical components for a particular wine style and identify testing laboratories 1.2 Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements 1.3 Perform simple wine analysis procedures and record results 1.4 Evaluate and compare results of chemical analyses with desired values to identify potential chemical problems in the winemaking process and any required additions or fining agents |
2. Resolve wine making problems | 2.1 Evaluate wine or juice using standard laboratory and organoleptic procedures 2.2 Identify the protein stability of a wine using a buttes or heat technique 2.3 Identify the need for cold stabilisation of a wine 2.4 Use additives and/or fining agents to alleviate problems or improve quality 2.5 Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated 2.6 Carry out wine-making and handling processes in a hygienic working environment 2.7 Describe, record and use cellar operations procedures and instructions during the winemaking process |
3. Taste and evaluate a wine | 3.1 Use accepted tasting procedures for tasting the wine 3.2 Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques 3.3 Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology |
4. Analyse the effect of winemaking techniques on wine | 4.1 Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine 4.2 Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics 4.3 Determine the effect of winemaking techniques on suitability of wine for cellaring |
5. Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality | 5.1 Identify effects of climate in the wine 5.2 Identify effects of the physical characteristics of vineyard sites in the wine 5.3 Identify and analyse effects of grape variety 5.4 Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season 5.5 Adjust, document and communicate viticultural production plan for next season to vineyard personnel |
6. Analyse current packaging methods, bottle closure methods and wine labelling laws | 6.1 Identify the range of wine packaging available and used in the Australian wine industry 6.2 Identify and compare the range of wine bottle closure methods used in the Australian wine industry 6.3 Identify and interpret current wine labelling regulations and their impact on the wine industry |
Evidence of Performance
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:
perform chemical analyses necessary for the winemaking process
evaluate a wine, following tasting
determine the effect of winemaking techniques on wine
determine wine characteristics and faults using organoleptic evaluation techniques
identify and recommend improvements to viticultural practices that will contribute to enhanced wine quality in the next season
analyse current packaging methods, bottle closure methods and wine labelling lawsresearch, evaluate and record information
Evidence of Knowledge
The candidate must demonstrate knowledge of:
principles and practices for evaluating wine
'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
factors involved in the initiation and management of primary, secondary and malolactic fermentation processes
food safety requirements
ideal Australian cellaring conditions
main export markets
packaging, regulations and relationship to product marketing and quality
sensory evaluation of wines with potential for cellaring
types and styles of wine produced in Australia
varieties of wine grapes in Australia
vintage ratings in Australia
Assessment Conditions
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range Statement
Sectors
Production horticulture (PHT)