Unit of competency Outline

Date retreived
22/07/2026 9:02 AM AWST

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Evaluate grapes for production

Evaluate grapes for production

Unit of competency
National Code
AHCPHT507
State Code
OBJ57
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
050303 - Viticulture
Original Release Date
28/01/2020
Nominal Hours
125
Description
This unit of competency describes the skills and knowledge required to collect, process and evaluate grapes for production, monitor and evaluate vineyard, and analyse the effect of climate, site characteristics, grape varieties and viticultural practices on grape quality.The unit applies to individuals who apply specialised skills and knowledge to the evaluation of grapes for production, 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. Collect samples
  • 1.1 Identify vineyard block to be sampled
  • 1.2 Determine optimum grape sampling time
  • 1.3 Identify and interpret standard sampling procedures
  • 1.4 Utilise vegetation indices where available to identify zones of uniformity or variation
  • 1.5 Confirm sampling areas with client or winemaker
  • 1.6 Observe and record out-of-specification condition or characteristics of grapes
  • 1.7 Take samples of grapes according to standard sampling procedures
2. Process samples
  • 2.1 Prepare sample processing equipment according to standard sampling procedures
  • 2.2 Extract juice using processing equipment
  • 2.3 Wash processing equipment between samples
  • 2.4 Wash and store processing equipment after use
3. Evaluate samples
  • 3.1 Evaluate juice using standard organoleptic procedures
  • 3.2 Perform simple grape analysis procedures and record results
  • 3.3 Evaluate results using quantitative parameters
4. Taste and evaluate wine
  • 4.1 Use accepted tasting procedures for tasting wine
  • 4.2 Identify the flavour and aroma components and characteristics of wine using organoleptic evaluation techniques
  • 4.3 Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology
5. Monitor and evaluate vineyard
  • 5.1 Establish and document vineyard qualitative parameters
  • 5.2 Monitor qualitative parameters to determine harvest time for optimum wine quality
  • 5.3 Compare results to grape production plan schedule, and determine best course of action
  • 5.4 Identify and communicate opportunities to optimise fruit quality prior to harvest
6. Analyse effects in grape quality
  • 6.1 Identify effects of climate on grapes
  • 6.2 Identify site effects on grape quality
  • 6.3 Identify and analyse effects of grape variety and flavour
  • 6.4 Identify and evaluate effects of vineyard management practices on grapes in terms of modifications and improvements to be made for the current and next season
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State Code National Code Title Type
BJS3 AHC51524 Diploma of Viticulture Qualification
BEY2 AHC51519 Diploma of Viticulture Qualification