Unit of competency Outline

Date retreived
23/07/2026 3:23 PM AWST

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Manage a wine making process

Manage a wine making process

Unit of competency
National Code
AHCPHT510
State Code
OBJ54
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
180
Description
This unit of competency describes the skills and knowledge required to determine wine to be produced and winemaking process, acquire grapes for processing, initiate a ferment, manage primary and secondary fermentation and mature wine in storage vessels.The unit applies to individuals who apply specialised skills and knowledge to the management of a wine making process, and 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. Determine wine and wine making process
  • 1.1 Determine the type and style of wine to be produced according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends
  • 1.2 Determine the winemaking process to be followed according to type and style of wine to be produced, quality and quantity of grapes available, and availability of required equipment and personnel
2. Acquire, deliver and prepare grapes for fermentation
  • 2.1 Harvest and handle grapes according to standard vineyard practices and quality criteria
  • 2.2 Acquire and deliver the grapes that meet the desired variety and quality parameters to the winery
  • 2.3 Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements
3. Initiate a ferment
  • 3.1 Select yeast types or strains to produce a given wine type and style
  • 3.2 Prepare fermentation vessels and transfer must or juice according to wine type and style requirements
  • 3.3 Prepare yeast culture according to specifications and add to fermentation vessels
4. Manage primary fermentation
  • 4.1 Monitor and adjust physical and chemical characteristics of ferment
  • 4.2 Predict potential fermentation problems
  • 4.3 Detect the presence of undesirable fermentation characteristics
  • 4.4 Outline steps to rectify fermentation problems
  • 4.5 Rack off gross lees or pressings into appropriate vessels at a determined time
  • 4.6 Maintain records of additions and adjustments
5. Manage secondary fermentation
  • 5.1 Obtain and check oak barrels for serviceability for use if required
  • 5.2 Inoculate wine with selected malolactic fermentation bacteria
  • 5.3 Manage malolactic fermentation to the predetermined end point
6. Mature wine in storage vessels
  • 6.1 Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use
  • 6.2 Transfer wine into the selected vessels according to determined wine style characteristics
  • 6.3 Monitor condition of wine in storage
  • 6.4 Bottle and seal wine according to workplace procedures
  • 6.5 Maintain wine production and storage records
No information
No information
Replaces
State Code National Code Title Type
BAP35 AHCPHT506 Manage a wine making process Unit of competency
State Code National Code Title Type
BJS3 AHC51524 Diploma of Viticulture Qualification
BEY2 AHC51519 Diploma of Viticulture Qualification