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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Elements and Performance Criteria
Performance Evidence
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
full range of sensory evaluation techniques and their relevance to different types of wines:assessing balance of wine features on the palatesmell or nose appraisal:techniques for releasing aroma and bouquetrecognising ‘off’ odoursassessing intensity of aromasdescribing smell characteristicsassessing agetaste appraisal:techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)spitting techniquesrecognising acidity, sweetness, weight or body, length, note, and wine faultsvisual appraisal:wine swirling and glass handlinguse of light and backgroundintensity and type of colourclarityidentifying ‘legs’ or ‘tears’ to assess alcohol or glycerol contentstructure, history, trends and philosophies of the Australian wine industry and beverage servicepast, current and emerging trends in the Australian wine industry:contemporary eating and drinking habitscultural and ethnic influencesmajor events and festivalsmedia influenceseasonal and popular influencesplace of Australian wines in the international marketplacegeneral understanding of the operation of wine shows and wine medal systems in an Australian contextcharacteristics of major Australian wines from all major and emerging Australian wine regions:red:cabernet sauvignonshirazpinot noirmerlotgrenachewhite:semillonsauvignon blancrieslingchardonnaypinot grisblended winessparkling winesport:tawnyvintagepopular fortified wines:aperamuscattopaquedessert winescharacteristics for each wine region:different wine types and their stylesdifferent production methodslabel terminology and interpretationmajor regional variationsprincipal grape varieties used in wine typeshow Australian wine types and styles compare with imported winesbroad overview of Australian geography and its impact on wine growingclimatic classification of Australian grape-growing regions registered by the Geographical Indications Committeefactors that influence character of wineimpact of vineyard and viticultural techniques affecting taste and style of wineannual cycle of a general vineyard and regional specific cycleswine production methods and variations for white, red, sparkling and fortified wines:basic wine production steps and variations for different wines new world approaches to wine makingspecific production techniques for:white winered winesparkling wines fortified winesfactors that affect style and quality of wine:climatesoilgrape varietyviticultural techniquesstoragevinification techniqueskey structural components in wine and their impact on taste:alcoholtanninsugarfruit flavourindicators of quality in wines, and analysis and diagnosis of wine faults or impairments:oxidationtartratescloudinesscork faultspresence of hydrogen sulphideorganisational activities for which knowledge of Australian wines is required:conducting product tastings and toursproviding product advice and selling beverages to customersselecting or assisting with selection of products from supplierswriting or providing input into:beverage menusbeverage listsfood and beverage matching menuswine service techniques:serving aged wines processes for decanting winestorage and cellaring requirements for a range of wines and reasons for them:amount of ultraviolet (UV) lighthumidityshelf lifestock rotationtemperature fluctuationsvibrationscontributing factors of a successful wine listbusiness considerations in the provision of information and advice on wines:current stock profitability requirementsrange being promotedstock availabilitysupplier arrangementsoverview of types of foods that match successfully with different winesformal and informal research methods to extend and update knowledge:attending trade showsattending wine tastingsjoining associations and industry bodiesreading general and trade media and supplier informationreading wine reference bookstalking to product suppliers, winemakers and vineyard managersusing the internet.