Unit of competency Outline

Date retreived
22/07/2026 7:25 AM AWST

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Conduct sensory evaluation of wine

Conduct sensory evaluation of wine

Unit of competency
National Code
FBPWIN2003
State Code
OAM90
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to complete a basic sensory evaluation of wine, including the provision of tasting arrangements, identifying wine styles, grape varieties and faults and communicating basic information about wine.The unit applies to individuals who work across a range of sectors in the wine industry including cellar door sales. Individuals generally work under supervision but have some autonomy and accountability for their own work. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare tasting area and taste wine styles
  • 1.1 Prepare tasting area and equipment to facilitate wine tasting according to health and safety in the workplace requirements and workplace procedures
  • 1.2 Ensure that each wine style is presented and tasted under the most favourable conditions for evaluation
  • 1.3 Taste wines in relevant quantities and in the most favourable order to show characters of each wine
  • 1.4 Maintain tasting and work area according to workplace hygiene requirements
2. Identify key styles and grape varieties using sensory evaluation techniques
  • 2.1 Follow correct tasting order and procedures using sight, smell and taste
  • 2.2 Identify the key taste sensations according to industry practices
  • 2.3 Explain the characteristics of the key wine styles and grape varieties with regard to sight, smell and taste
  • 2.4 Evaluate and describe the quality and characteristics of the wine style
  • 2.5 Ensure that evaluation conditions are as favourable as possible to minimise impact on outcomes
3. Identify basic wine faults
  • 3.1 Assess the quality of wine using sensory evaluation techniques
  • 3.2 Recognise and report common wine faults and taints according to workplace procedures
4. Communicate basic information about wine styles
  • 4.1 Describe the characteristics of a range of basic wine styles
  • 4.2 Explain the distinctions between similar wine styles
  • 4.3 Respond to questions about wine styles according to workplace practices
  • 4.4 State and explain key factors contributing to the style and flavour of wine
No information
No information
Replaces
State Code National Code Title Type
S7866 FDFCD2003A Evaluate wines (standard) Unit of competency