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Evidence Guide: AHCPHT505 - Evaluate wine

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPHT505 - Evaluate wine

What evidence can you provide to prove your understanding of each of the following citeria?

Analyse chemical components of wine

  1. Determine chemical components for a particular wine style and identify testing laboratories
  2. Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements
  3. Perform simple wine analysis procedures and record results
  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
Determine chemical components for a particular wine style and identify testing laboratories

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform simple wine analysis procedures and record results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resolve wine making problems

  1. Evaluate wine or juice using standard laboratory and organoleptic procedures
  2. Identify the protein stability of a wine using a buttes or heat technique
  3. Identify the need for cold stabilisation of a wine
  4. Use additives and/or fining agents to alleviate problems or improve quality
  5. Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated
  6. Carry out wine-making and handling processes in a hygienic working environment
  7. Describe, record and use cellar operations procedures and instructions during the winemaking process
Evaluate wine or juice using standard laboratory and organoleptic procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the protein stability of a wine using a buttes or heat technique

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the need for cold stabilisation of a wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use additives and/or fining agents to alleviate problems or improve quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out wine-making and handling processes in a hygienic working environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe, record and use cellar operations procedures and instructions during the winemaking process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Taste and evaluate a wine

  1. Use accepted tasting procedures for tasting the wine
  2. Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques
  3. Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology
Use accepted tasting procedures for tasting the wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse the effect of winemaking techniques on wine

  1. Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine
  2. Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics
  3. Determine the effect of winemaking techniques on suitability of wine for cellaring
Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the effect of winemaking techniques on suitability of wine for cellaring

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality

  1. Identify effects of climate in the wine
  2. Identify effects of the physical characteristics of vineyard sites in the wine
  3. Identify and analyse effects of grape variety
  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. Adjust, document and communicate viticultural production plan for next season to vineyard personnel
Identify effects of climate in the wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of the physical characteristics of vineyard sites in the wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse effects of grape variety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust, document and communicate viticultural production plan for next season to vineyard personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse current packaging methods, bottle closure methods and wine labelling laws

  1. Identify the range of wine packaging available and used in the Australian wine industry
  2. Identify and compare the range of wine bottle closure methods used in the Australian wine industry
  3. Identify and interpret current wine labelling regulations and their impact on the wine industry
Identify the range of wine packaging available and used in the Australian wine industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and compare the range of wine bottle closure methods used in the Australian wine industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and interpret current wine labelling regulations and their impact on the wine industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

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

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

Range Statement