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Unit of competency details

AHCPHT505 - Evaluate wine (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to AHCPHT505A - Evaluate wineThis unit is equivalent to AHCPHT505A Evaluate wine. 26/Jun/2016
Is superseded by and equivalent to AHCPHT509 - Evaluate winePerformance criteria clarified. Foundation skills added. Assessment requirements updated. 20/Oct/2019

Releases:
ReleaseRelease date
1 1 (this release) 27/Jun/2016


Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  14/Oct/2016 
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Unit of competency

Modification History

Release

TP Version

Comment

1

AHCv1.0

Initial release

Application

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.

Pre-requisite Unit

Nil.

Unit Sector

Production horticulture (PHT)

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

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

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCPHT505A Evaluate wine.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

 

Assessment requirements

Modification History

Release

TP Version

Comment

1

AHCv1.0

Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

  • perform chemical analyses necessary for the winemaking process
  • evaluate a wine, following tasting
  • determine the effect of winemaking techniques on wine
  • determine wine characteristics and faults using organoleptic evaluation techniques
  • identify and recommend improvements to viticultural practices that will contribute to enhanced wine quality in the next season
  • analyse current packaging methods, bottle closure methods and wine labelling lawsresearch, evaluate and record information

Knowledge Evidence

The candidate must demonstrate knowledge of:

  • principles and practices for evaluating wine
  • 'balance' in relation to wine taste
  • changes to the chemical characteristics of grapes during ripening including acid, sugar and flavour
  • changes to the physical characteristics of grapes during ripening including size, hardness and colour
  • climatic and physical features of wine grape growing areas and wine styles produced
  • factors involved in the initiation and management of primary, secondary and malolactic fermentation processes
  • food safety requirements
  • ideal Australian cellaring conditions
  • main export markets
  • packaging, regulations and relationship to product marketing and quality
  • sensory evaluation of wines with potential for cellaring
  • types and styles of wine produced in Australia
  • varieties of wine grapes in Australia
  • vintage ratings in Australia

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72