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 | Relevant wine types 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 |
Winemaking processes, operations and equipment include: | handling operations: heading down pumping over racking transfer blending cooling and temperature control cold stabilisation filtering making additions preparing for bottling cleaning and a consideration of reasons for each operation, procedures involved and problems occurring in wine handling Specific processes for still white and red wine production include: fermentation methods open closed skin contact techniques plunging header boards pumping over pressing process free run/pressings use of oak, including the different types of oak available and their application to the wine making process including French, American and others methods of addition barrel types and size (relationship between surface area/volume to flavour) chips beads staves clarification and stabilising techniques techniques methods bottling process Plant and equipment used in wine making operations include: Crushers, de-stemmers, presses |
Grape selection criteria and winemaking factors include: | types of grapes used ripeness of grapes fermentation techniques maturation additions |
Grape preparation operations include: | sulphur dioxide application crushing de-stemming pressing |
Types of yeast | Factors to be considered in relation to types of yeast used in wine production include: the fermentation process yeast types (commercial, wild) and their effects on characteristics of wine chemical changes due to fermentation killer yeasts |
Primary fermentation procedures | Factors to be managed and monitored in relation to the process of fermentation include: initiation yeast selection must preparation yeast inoculum preparation yeast addition techniques chemical/physical characteristics problems (stuck fermentation, off flavours/aromas) racking off gross lees timing |
Secondary fermentation procedures include: | selection of oak barrels if required malolactic fermentation and its effect in wine production initiation and monitoring timing identification of sensory changes due to malolactic fermentation |
Storage vessels include: | stainless steel tanks barrels plastic/nylon pallet containers bottles and casks |
Equipment | Equipment used in post-crush must and wine handling include: pumps, hoses, pipes, fittings filters tanks barrels |
Cellar operations include: | daily procedures; planning, monitoring, adjustments to wine in storage staff instruction; communication and evaluation of performance |
Chemical analyses include: | pH sugar titratable acid (TA) sulphur dioxide alcohol malic/lactic acid |
Additives and fining agents 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 |
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 | Wine faults include: common wine faults origin of wine faults effect of wine faults on wine sensory description of wine faults bottle age versus wine faults |
Site characteristics and viticultural practices | Site characteristics include: climate aspect topography soil Vineyard practices relevant to wine quality include: trellis types pruning; timing and methods bunch thinning shoot thinning de-suckering shoot positioning leaf plucking canopy management irrigation pest and disease control |