Unit of competency Outline

Date retreived
22/07/2026 11:49 PM AWST

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Evaluate wine

Evaluate wine

Unit of competency
National Code
AHCPHT509
State Code
OBJ55
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/10/2019
View on TGA
State Implementation and Classification
Approved Date
28/01/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
28/01/2020
Nominal Hours
90
Description
This unit of competency describes the skills and knowledge required to analyse chemical components of wine, resolve winemaking problems, taste and evaluate wine, analyse the effect of winemaking techniques, site characteristics, viticultural practices and grape varieties on wine quality, and analyse current packaging and bottle closure methods and wine labelling laws.The unit applies to individuals who apply specialised skills and knowledge to the evaluation of wine, take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information, and analyse, design and communicate solutions to sometimes complex problems.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Analyse chemical components of wine
  • 1.1 Determine chemical components for a particular wine style, and identify testing laboratories
  • 1.2 Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements
  • 1.3 Perform simple wine analysis procedures and record results
  • 1.4 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
2. Resolve winemaking problems
  • 2.1 Evaluate wine or juice using standard laboratory and organoleptic procedures
  • 2.2 Identify the protein stability of a wine using a buttes or heat technique
  • 2.3 Identify the need for cold stabilisation of a wine
  • 2.4 Use additives or fining agents to alleviate problems or improve quality
  • 2.5 Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality, and adjust their use where indicated
  • 2.6 Carry out winemaking and handling processes in a hygienic working environment
  • 2.7 Identify, record and use cellar operations procedures and instructions during the winemaking process
3. Taste and evaluate a wine
  • 3.1 Use accepted tasting procedures for tasting the wine
  • 3.2 Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques
  • 3.3 Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology
4. Analyse the effect of winemaking techniques on wine
  • 4.1 Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine
  • 4.2 Identify faults in the wine attributable to the winemaking technique, and distinguish from bottle age characteristics
  • 4.3 Determine the effect of winemaking techniques on suitability of wine for cellaring
5. Analyse the effect of site characteristics, vineyard management practices and grape varieties on wine quality
  • 5.1 Identify effects of climate in the wine
  • 5.2 Identify site effects on grape quality
  • 5.3 Identify and evaluate effects of vineyard management practices in the wine in terms of modifications and improvements to be made for the next season
  • 5.4 Identify and analyse effects of grape variety on wine flavour
  • 5.5 Adjust, document and communicate viticultural production plan for next season to vineyard personnel
6. Analyse current packaging methods, bottle closure methods and wine labelling laws
  • 6.1 Identify the range of wine packaging available and used in the Australian wine industry
  • 6.2 Identify and compare the range of wine bottle closure methods used in the Australian wine industry
  • 6.3 Identify and interpret current wine labelling regulations and their impact on the wine industry
No information
No information
Replaces
State Code National Code Title Type
BAR82 AHCPHT505 Evaluate wine Unit of competency
State Code National Code Title Type
BJS3 AHC51524 Diploma of Viticulture Qualification
BEY2 AHC51519 Diploma of Viticulture Qualification