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.
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. 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 |
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:
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
Evidence of Knowledge
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
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)