NTISthis.com

Evidence Guide: AHCPHT506 - Manage a wine making process

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

 

AHCPHT506 - Manage a wine making process

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

Determine type and style of wine to be produced and winemaking process to be followed

  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
  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
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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Acquire, deliver and prepare grapes for fermentation

  1. Harvest and handle grapes in accordance with standard vineyard practices and quality criteria
  2. Acquire and deliver to the winery grapes that meet the desired variety and quality parameters
  3. Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements
Harvest and handle grapes in accordance with standard vineyard practices and quality criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Acquire and deliver to the winery grapes that meet the desired variety and quality parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Initiate a ferment

  1. Select yeasts types/strains to produce a given wine type and style
  2. Prepare fermentation vessels and transfer must or juice according to wine type and style requirements
  3. Prepare yeast culture according to specifications and add to fermentation vessels
Select yeasts types/strains to produce a given wine type and style

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fermentation vessels and transfer must or juice according to wine type and style requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare yeast culture according to specifications and add to fermentation vessels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage primary fermentation

  1. Monitor and adjust physical characteristics of ferment
  2. Monitor and adjust chemical characteristics of ferment
  3. Predict potential fermentation problems
  4. Detect the presence of undesirable fermentation characteristics
  5. Outline steps to rectify fermentation problems
  6. Rack off gross lees or pressings into appropriate vessels at a determined time
  7. Maintain records of additions and adjustments
Monitor and adjust physical characteristics of ferment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust chemical characteristics of ferment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Predict potential fermentation problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Detect the presence of undesirable fermentation characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Outline steps to rectify fermentation problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rack off gross lees or pressings into appropriate vessels at a determined time

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of additions and adjustments

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage secondary fermentation

  1. Obtain and check oak barrels for serviceability for use if required
  2. Inoculate wine with selected malolactic fermentation bacteria
  3. Manage malolactic fermentation to the predetermined end point
Obtain and check oak barrels for serviceability for use if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inoculate wine with selected malolactic fermentation bacteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage malolactic fermentation to the predetermined end point

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mature wine in storage vessels

  1. Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use
  2. Transfer wine into the selected vessels according to determined wine style characteristics
  3. Monitor condition of wine in storage
  4. Bottle and seal wine
  5. Make and maintain records
Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer wine into the selected vessels according to determined wine style characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor condition of wine in storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bottle and seal wine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make and maintain records

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. 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

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. 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

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

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

Range Statement