Unit of competency Outline

Date retreived
22/07/2026 3:27 PM AWST

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Prepare and apply complex additions and finings

Prepare and apply complex additions and finings

Unit of competency
National Code
FBPCEL3019
State Code
OBR98
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/07/2020
View on TGA
State Implementation and Classification
Approved Date
04/09/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
04/09/2020
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to receive, test, store, prepare, add and follow up the application of complex additions and finings in wine making processes.The unit applies to cellar hands who work under broad direction in a cellar operations environment and are responsible for all of the processes related to the application of complex additions and finings in various stages of wine making, including vintage, clarification and filtration. They take responsibility for their own work, have limited responsibility for the outcomes of other workers and solve problems related to cellar operations processes.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 licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Receive and process raw materials
  • 1.1 Check incoming materials against documentation and place in storage area
  • 1.2 Select, fit correctly and use required personal protective equipment
  • 1.3 Take material samples for testing according to laboratory procedures
  • 1.4 Transport materials to dry goods store after clearance from quality controller
2. Prepare to make additions and finings
  • 2.1 Read work order and verify calculations for required addition or fining
  • 2.2 Select, fit and use required personal protective equipment for contact with additions and finings
  • 2.3 Select and prepare vessel required to collect and mix raw materials according to product batch specifications
  • 2.4 Confirm weighing equipment is calibrated according to workplace tolerances
  • 2.5 Select, obtain and weigh raw materials according work order requirements
3. Mix materials to create additions and finings
  • 3.1 Determine mixing methodology and equipment for specified addition or fining
  • 3.2 Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures
  • 3.3 Allow mixture to develop to required state
4. Apply additions and finings to juice or wine
  • 4.1 Prepare juice or wine mixing equipment according to predetermined integrating method
  • 4.2 Add addition or fining to juice or wine according to required method
  • 4.3 Agitate juice or wine to fully integrate addition or fining
  • 4.4 Complete addition and fining workplace records, including batch numbers
5. Complete additions and finings
  • 5.1 Dismantle, clean and store equipment safely
  • 5.2 Dispose of or recycle waste according to workplace and environmental procedures
  • 5.3 Collect and transfer samples of wine or juice for analysis by laboratory
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