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.
Prerequisites
Nil
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Analyse chemical components of wine | 1.1 Chemical components for a particular wine style are determined and where required, testing laboratories are identified 1.2 Samples of grapes, juice and/or wine are taken according to standard sampling procedures and laboratory requirements 1.3 Simple wine analysis procedures are performed and results recorded 1.4 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 |
2. Resolve wine making problems | 2.1 Wine or juice is evaluated using standard laboratory and organoleptic procedures 2.2 The protein stability of a wine is identified using a buttes or heat technique 2.3 The need for cold stabilisation of a wine is identified 2.4 Additives and/or fining agents are used to alleviate problems or improve quality, and their effectiveness is evaluated and their use adjusted where indicated 2.5 Wine making and handling processes are carried out in a hygienic working environment 2.6 Cellar operations procedures and instructions are clearly described, recorded and utilised during the winemaking process |
3. Taste and evaluate a wine | 3.1 Accepted tasting procedures are used for tasting the wine 3.2 The flavour and aroma components and characteristics of the wine are identified using sensory evaluation methods 3.3 The relative contribution and interaction of wine components to the wine taste, aroma and appearance are identified using accepted wine description terminology 3.4 Characteristics of wine that make it suitable for cellaring and the ideal cellaring conditions are identified 3.5 Tasting notes are made during the tasting process according to industry standards 3.6 Records of wine evaluation are made and stored according to industry standards |
4. Analyse the effect of winemaking techniques on wine quality | 4.1 Evidence of the winemaking technique is identified in the wine to distinguish it from other influences on the wine 4.2 Faults in the wine attributable to the winemaking technique are identified and distinguished from bottle age characteristics 4.3 The effect of winemaking techniques on suitability of wine for cellaring is determined |
5. Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality | 5.1 Effects of climate are identified in the wine 5.2 Effects of the physical characteristics of vineyard sites are identified in the wine 5.3 Effects of grape variety are identified and analysed 5.4 Effects of viticultural practices are identified in the wine and evaluated in terms of modifications and improvements to be made for the next season 5.5 Viticultural production plan for next season is adjusted, documented and communicated to vineyard personnel |
6. Analyse current packaging methods, bottle closure methods and wine labelling laws | 6.1 The range of wine packaging available and used in the Australian wine industry are identified 6.2 The range of wine bottle closure methods used in the Australian wine industry are identified and compared 6.3 Current wine labelling regulations and their impact on the wine industry are identified and interpreted |
Required Skills
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 |
Evidence Required
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. |
Range Statement
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 |
Sectors
Production Horticulture
Employability Skills
This unit contains employability skills.
Licensing Information
Not applicable.