Evaluate wine

Unit of competency Outline

Date retreived
23/07/2026 12:14 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AHCPHT505

State Code
BAR82

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
27/06/2016

View on TGA

State Implementation and Classification

Approved Date

12/01/2017

Field of Education

019905 - Food Science And Biotechnology

Original Release Date

12/01/2017

Nominal Hours

Description

This unit of competency describes the skills and knowledge required to evaluate a variety of wine types and style and make recommendations for the improvement of wine making and viticultural practices to enhance the quality of wine produced.It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.No occupational licensing, legislative or certification requirements are known to 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 wine making 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 and/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 wine-making and handling processes in a hygienic working environment
2.7 Describe, 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, viticultural practices and grape varieties on wine quality

5.1 Identify effects of climate in the wine
5.2 Identify effects of the physical characteristics of vineyard sites in the wine
5.3 Identify and analyse effects of grape variety
5.4 Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season
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

Replaces

State Code	National Code	Title	Type
WG067	AHCPHT505A	Evaluate wine	Unit of competency

Replaced By

State Code	National Code	Title	Type
OBJ55	AHCPHT509	Evaluate wine	Unit of competency

State Code	National Code	Title	Type
BCW3	AHC51516	Diploma of Viticulture	Qualification