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 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
Chemical analyses include:
pH
sugar
titratable acid (TA)
sulphur dioxide
alcohol
malic/lactic acid
Organoleptic procedures include:
human sensory mechanisms; sight, smell, taste and feel
the four basic tastes; salt, sweet, sour, bitter
taste positions on tongue and in mouth; positions on tongue where tastes are experienced and positions in mouth where sensations are experienced
Additives and fining agents
Additives and finings 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
Tasting procedures
Procedures essential for correct wine evaluation include:
explanation of reasons for tasting and evaluating wine
tasting conditions including:
physical environment
tasting glasses
amount of wine
temperature of wine
tasting procedures
taste and feel thresholds for different flavour/taste and mouth/feel relationships
mouth-feel sensations:
cause
feeling
location in mouth
wine descriptions:
accepted terminology - flavour wheel
colour
nose
palate
recording of notes
Major flavour and aroma components include:
flavour compounds
colour compounds
tannins
acids sugars
sugar
alcohol
water
wine components
flavour/aroma from grape
contribution to flavour/aroma/bouquet from wine making procedures:
grape composition, including changes during ripening and composition at ripening
composition changes, including change from grape juice to wine
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 include:
common wine faults
origin of wine faults
effect of wine faults on wine
sensory description of wine faults
bottle age versus wine faults
Packaging methods and bottle closure methods
Packaging methods include:
bottle
cask
cans
sachets
and a consideration of:
wine package labels - front and back
label integrity program
Wine bottle closures include:
corks
screw caps
and a consideration of:
effect on marketability
effect of wine quality
Wine labelling laws include:
Australian Wine and Brandy Corporation Act 1980 and regulations (including Label Integrity Program, Protected Names legislation)
Australian Food Standards
Food packaging legislation
Trade Practices Act 1974

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:
perform chemical analyses necessary for the winemaking process
evaluate wine
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.