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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Chemical components for a particular wine style are determined and where required, testing laboratories are identified Completed |
Evidence:
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Samples of grapes, juice and/or wine are taken according to standard sampling procedures and laboratory requirements Completed |
Evidence:
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Simple wine analysis procedures are performed and results recorded Completed |
Evidence:
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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 Completed |
Evidence:
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Resolve wine making problems
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Wine or juice is evaluated using standard laboratory and organoleptic procedures Completed |
Evidence:
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The protein stability of a wine is identified using a buttes or heat technique Completed |
Evidence:
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The need for cold stabilisation of a wine is identified Completed |
Evidence:
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Additives and/or fining agents are used to alleviate problems or improve quality, and their effectiveness is evaluated and their use adjusted where indicated Completed |
Evidence:
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Wine making and handling processes are carried out in a hygienic working environment Completed |
Evidence:
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Cellar operations procedures and instructions are clearly described, recorded and utilised during the winemaking process Completed |
Evidence:
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Taste and evaluate a wine
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Accepted tasting procedures are used for tasting the wine Completed |
Evidence:
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The flavour and aroma components and characteristics of the wine are identified using sensory evaluation methods Completed |
Evidence:
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The relative contribution and interaction of wine components to the wine taste, aroma and appearance are identified using accepted wine description terminology Completed |
Evidence:
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Characteristics of wine that make it suitable for cellaring and the ideal cellaring conditions are identified Completed |
Evidence:
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Tasting notes are made during the tasting process according to industry standards Completed |
Evidence:
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Records of wine evaluation are made and stored according to industry standards Completed |
Evidence:
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Analyse the effect of winemaking techniques on wine quality
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Evidence of the winemaking technique is identified in the wine to distinguish it from other influences on the wine Completed |
Evidence:
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Faults in the wine attributable to the winemaking technique are identified and distinguished from bottle age characteristics Completed |
Evidence:
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The effect of winemaking techniques on suitability of wine for cellaring is determined Completed |
Evidence:
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Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality
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Effects of climate are identified in the wine Completed |
Evidence:
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Effects of the physical characteristics of vineyard sites are identified in the wine Completed |
Evidence:
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Effects of grape variety are identified and analysed Completed |
Evidence:
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Effects of viticultural practices are identified in the wine and evaluated in terms of modifications and improvements to be made for the next season Completed |
Evidence:
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Viticultural production plan for next season is adjusted, documented and communicated to vineyard personnel Completed |
Evidence:
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Analyse current packaging methods, bottle closure methods and wine labelling laws
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The range of wine packaging available and used in the Australian wine industry are identified Completed |
Evidence:
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The range of wine bottle closure methods used in the Australian wine industry are identified and compared Completed |
Evidence:
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Current wine labelling regulations and their impact on the wine industry are identified and interpreted Completed |
Evidence:
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