Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of: Basic vine physiology, as it applies to: water intake nutrient uptake photosynthesis respiration, transpiration translocation Parts of the root, trunk, shoot and fruit systems of the grapevine, their role in how the vine works and their contribution to fruit quality, including: buds, nodes and tendrils cambium, epidermis, phloem and xylem leaf blade, bract and petiole bunch, berries and flowers Vine types, their characteristics and uses, including: family, genus and species Vitis Vinifera and commercial varieties native species and hybrids (e.g. labrusca) rootstocks and scion stock Industry processes for new variety development Annual vine growth stages, including: budburst flowering veraison maturity Key grape varieties and their distinguishing features. This may include factors, such as: berry and bunch characteristics frost and disease resistance flavour and style Different types of pruning and their features, benefits and effects on grape quality Relationship between bud numbers and cropping levels and the effect on wine quality Effects of different pruning levels on wine quality Concept of pruning to vine vigour Safe handling of pruning equipment Correct operating procedures for pruning equipment Occupational health and safety (OHS) hazards and controls Common problems and anomalies associated with hand pruning activities Procedures and responsibility for reporting problems Cleaning and storage requirements of pruning equipment Recording requirements and procedures Team facilitation and training techniques Environmental issues and controls Routine maintenance procedures for equipment where relevant Information technology systems where relevant |