Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Wine types and styles
Relevant wine types include:
dry white table wine
dry red table wine
sweet white table wine
sparkling wine
fortified wine
blended wines
Grape varieties
The major grape varieties used in the production of wine in Australia include:
major red varieties:
Shiraz
Cabernet Sauvignon
Merlot
Pinot Noir
major white varieties:
Chardonnay
Semillon
Riesling
Sauvignon Blanc
Sultana
The minor and newer wine varieties in Australia include:
red varieties:
Cabernet Franc
Malbec
Grenache
Chambourcin
Italian varieties
white varieties:
Chenin Blanc
Marsanne
Verdelho
Italian varieties
Winemaking processes, operations and equipment include:
handling operations:
heading down
pumping over
racking
transfer
blending
cooling and temperature control
cold stabilisation
filtering
making additions
preparing for bottling
cleaning and
a consideration of reasons for each operation, procedures involved and problems occurring in wine handling
Specific processes for still white and red wine production include:
fermentation methods
open
closed
skin contact techniques
plunging
header boards
pumping over
pressing process
free run/pressings
use of oak, including the different types of oak available and their application to the wine making process including French, American and others
methods of addition
barrel types and size (relationship between surface area/volume to flavour)
chips
beads
staves
clarification and stabilising techniques
techniques
methods
bottling process
Plant and equipment used in wine making operations include:
Crushers, de-stemmers, presses
Grape selection criteria and winemaking factors include:
types of grapes used
ripeness of grapes
fermentation techniques
maturation
additions
Grape preparation operations include:
sulphur dioxide application
crushing
de-stemming
pressing
Types of yeast
Factors to be considered in relation to types of yeast used in wine production include:
the fermentation process
yeast types (commercial, wild) and their effects on characteristics of wine
chemical changes due to fermentation
killer yeasts
Primary fermentation procedures
Factors to be managed and monitored in relation to the process of fermentation include:
initiation
yeast selection
must preparation
yeast inoculum preparation
yeast addition techniques
chemical/physical characteristics
problems (stuck fermentation, off flavours/aromas)
racking off gross lees
timing
Secondary fermentation procedures include:
selection of oak barrels if required
malolactic fermentation and its effect in wine production
initiation and monitoring
timing
identification of sensory changes due to malolactic fermentation
Storage vessels include:
stainless steel tanks
barrels
plastic/nylon pallet containers
bottles and casks
Equipment
Equipment used in post-crush must and wine handling include:
pumps, hoses, pipes, fittings
filters
tanks
barrels
Cellar operations include:
daily procedures; planning, monitoring, adjustments to wine in storage
staff instruction; communication and evaluation of performance
Chemical analyses include:
pH
sugar
titratable acid (TA)
sulphur dioxide
alcohol
malic/lactic acid
Additives and fining agents include:
bentonite
PVPP
egg albumin
casein
gelatine
copper
Reasons for using additives and finings include:
moderating tannins
moderating phenolic content
reducing colour
reducing protein content
Trials to determine requirements include:
setting up
evaluation
Addition of additives/fining agents include:
calculation of additions to bulk wine
addition procedures
Hygienic working environment
The elements of winery hygiene include:
hygienic working environment
key areas and equipment, including:
tanks
barrels
hoses and pipes
presses
crushers/destemmers
receival area
floors
drains
Characteristics of wine include:
wine type and style
age
chemical components
packaging
Winemaking techniques include:
fermentation techniques
wood fermentation and maturation techniques
processing techniques including crushing, skin contact, pressing, filtration, fining, blending
ageing techniques including:
effect on style of wine
effect on composition of wine
effect on quality of wine
sparkling wine production techniques:
Methode Champenoise
transfer systems
Charmat
carbonation
fortified wine production techniques
Faults in wine
Wine faults include:
common wine faults
origin of wine faults
effect of wine faults on wine
sensory description of wine faults
bottle age versus wine faults
Site characteristics and viticultural practices
Site characteristics include:
climate
aspect
topography
soil
Vineyard practices relevant to wine quality include:
trellis types
pruning; timing and methods
bunch thinning
shoot thinning
de-suckering
shoot positioning
leaf plucking
canopy management
irrigation
pest and disease control

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
acquire and process grapes for wine production
initiate and manage the fermentation process
perform chemical analyses necessary for the winemaking process
organise and undertake routine cellar operations
identify and recommend improvements to viticultural practices that will contribute to enhanced wine quality in the next season.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
Method of assessment
Assessment methods must satisfy the endorsed Assessment Guidelines of the AHC10 Training Package and can be assessed holistically with other units
Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of required knowledge
Assessment must be by direct observation of tasks, with questioning on required knowledge and it must also reinforce the integration of employability skills
Assessment methods must confirm the ability to access, interpret and apply the required knowledge
Assessment may be applied under project-related conditions (real or simulated) and require evidence of process
Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances
The assessment environment should not disadvantage the candidate
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, gender or language backgrounds other than English
Where the participant has a disability, reasonable adjustment may be applied during assessment
Language and literacy demands of the assessment task should not be higher than those of the work role
Guidance information for assessment
To ensure consistency of performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.