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
What evidence can you provide to prove your understanding of each of the following citeria?
Analyse chemical components of wine
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Determine chemical components for a particular wine style and identify testing laboratories Completed |
Evidence:
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Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements Completed |
Evidence:
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Perform simple wine analysis procedures and record results Completed |
Evidence:
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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 |
Evidence:
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Resolve wine making problems
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Evaluate wine or juice using standard laboratory and organoleptic procedures Completed |
Evidence:
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Identify the protein stability of a wine using a buttes or heat technique Completed |
Evidence:
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Identify the need for cold stabilisation of a wine Completed |
Evidence:
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Use additives and/or fining agents to alleviate problems or improve quality Completed |
Evidence:
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Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated Completed |
Evidence:
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Carry out wine-making and handling processes in a hygienic working environment Completed |
Evidence:
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Describe, record and use cellar operations procedures and instructions during the winemaking process Completed |
Evidence:
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Taste and evaluate a wine
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Use accepted tasting procedures for tasting the wine Completed |
Evidence:
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Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques Completed |
Evidence:
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Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology Completed |
Evidence:
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Analyse the effect of winemaking techniques on wine
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Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine Completed |
Evidence:
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Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics Completed |
Evidence:
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Determine the effect of winemaking techniques on suitability of wine for cellaring Completed |
Evidence:
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Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality
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Identify effects of climate in the wine Completed |
Evidence:
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Identify effects of the physical characteristics of vineyard sites in the wine Completed |
Evidence:
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Identify and analyse effects of grape variety Completed |
Evidence:
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Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season Completed |
Evidence:
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Adjust, document and communicate viticultural production plan for next season to vineyard personnel Completed |
Evidence:
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Analyse current packaging methods, bottle closure methods and wine labelling laws
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Identify the range of wine packaging available and used in the Australian wine industry Completed |
Evidence:
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Identify and compare the range of wine bottle closure methods used in the Australian wine industry Completed |
Evidence:
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Identify and interpret current wine labelling regulations and their impact on the wine industry Completed |
Evidence:
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