The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Wine types and styles include: | dry white table wine dry red table wine sweet white table wine sparkling wine fortified wine blended wines |
Grape varieties | The major grape varieties used in the production of wine in Australia include: major red varieties: Shiraz Cabernet Sauvignon Merlot Pinot Noir major white varieties: Chardonnay Semillon Riesling Sauvignon Blanc Sultana The minor and newer wine varieties in Australia include: red varieties: Cabernet Franc Malbec Grenache Chambourcin Italian varieties white varieties: Chenin Blanc Marsanne Verdelho Italian varieties |
Chemical analyses include: | pH sugar titratable acid (TA) sulphur dioxide alcohol malic/lactic acid |
Organoleptic procedures include: | human sensory mechanisms; sight, smell, taste and feel the four basic tastes; salt, sweet, sour, bitter taste positions on tongue and in mouth; positions on tongue where tastes are experienced and positions in mouth where sensations are experienced |
Additives and fining agents | Additives and finings include: bentonite PVPP egg albumin casein gelatine copper Reasons for using additives and finings include: moderating tannins moderating phenolic content reducing colour reducing protein content Trials to determine requirements include: setting up evaluation Addition of additives/fining agents include: calculation of additions to bulk wine addition procedures |
Hygienic working environment | The elements of winery hygiene include: hygienic working environment key areas and equipment, including: tanks barrels hoses and pipes presses crushers/destemmers receival area floors drains |
Tasting procedures | Procedures essential for correct wine evaluation include: explanation of reasons for tasting and evaluating wine tasting conditions including: physical environment tasting glasses amount of wine temperature of wine tasting procedures taste and feel thresholds for different flavour/taste and mouth/feel relationships mouth-feel sensations: cause feeling location in mouth wine descriptions: accepted terminology - flavour wheel colour nose palate recording of notes |
Major flavour and aroma components include: | flavour compounds colour compounds tannins acids sugars sugar alcohol water wine components flavour/aroma from grape contribution to flavour/aroma/bouquet from wine making procedures: grape composition, including changes during ripening and composition at ripening composition changes, including change from grape juice to wine |
Characteristics of wine include: | wine type and style age chemical components packaging |
Winemaking techniques include: | fermentation techniques wood fermentation and maturation techniques processing techniques including crushing, skin contact, pressing, filtration,fining, blending ageing techniques including: effect on style of wine effect on composition of wine effect on quality of wine sparkling wine production techniques: Methode Champenoise transfer systems Charmat carbonation fortified wine production techniques |
Faults in wine include: | common wine faults origin of wine faults effect of wine faults on wine sensory description of wine faults bottle age versus wine faults |
Packaging methods and bottle closure methods | Packaging methods include: bottle cask cans sachets and a consideration of: wine package labels - front and back label integrity program Wine bottle closures include: corks screw caps and a consideration of: effect on marketability effect of wine quality |
Wine labelling laws include: | Australian Wine and Brandy Corporation Act 1980 and regulations (including Label Integrity Program, Protected Names legislation) Australian Food Standards Food packaging legislation Trade Practices Act 1974 |