Application
This unit of competency describes the skills and knowledge required to receive, test, store, prepare, add and follow up the application of complex additions and finings in wine making processes.
The unit applies to cellar hands who work under broad direction in a cellar operations environment and are responsible for all of the processes related to the application of complex additions and finings in various stages of wine making, including vintage, clarification and filtration. They take responsibility for their own work, have limited responsibility for the outcomes of other workers and solve problems related to cellar operations processes.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
1. Receive and process raw materials | 1.1 Check incoming materials against documentation and place in storage area 1.2 Select, fit correctly and use required personal protective equipment 1.3 Take material samples for testing according to laboratory procedures 1.4 Transport materials to dry goods store after clearance from quality controller |
2. Prepare to make additions and finings | 2.1 Read work order and verify calculations for required addition or fining 2.2 Select, fit and use required personal protective equipment for contact with additions and finings 2.3 Select and prepare vessel required to collect and mix raw materials according to product batch specifications 2.4 Confirm weighing equipment is calibrated according to workplace tolerances 2.5 Select, obtain and weigh raw materials according work order requirements |
3. Mix materials to create additions and finings | 3.1 Determine mixing methodology and equipment for specified addition or fining 3.2 Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures 3.3 Allow mixture to develop to required state |
4. Apply additions and finings to juice or wine | 4.1 Prepare juice or wine mixing equipment according to predetermined integrating method 4.2 Add addition or fining to juice or wine according to required method 4.3 Agitate juice or wine to fully integrate addition or fining 4.4 Complete addition and fining workplace records, including batch numbers |
5. Complete additions and finings | 5.1 Dismantle, clean and store equipment safely 5.2 Dispose of or recycle waste according to workplace and environmental procedures 5.3 Collect and transfer samples of wine or juice for analysis by laboratory |
Evidence of Performance
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:
used one of the following additions:
yeast
malolactic bacteria
used at least four of the following additions:
ammonium bisulfite
caramel
ascorbic acid/erythorbic acid
diammonium phosphate (DAP)
grape concentrate
hydrogen peroxide
malic acid
malolactic bacteria
potassium sorbate
sulphur dioxide products
tannin
tartaric acid
yeast
yeast nutrients
used at least three of the following finings:
activated carbon
bentonite
copper sulphate
enzymes
gelatine
polyvinylpolypyrrolidone (PVPP)
egg white
isinglass
casien.
In doing so, the individual must have:
used at least three of the following media:
cold water
warm water
juice
wine
used at least two of the following vessels and devices:
scales and other measuring equipment
barrel
bucket
mixing tub
manual agitator
mechanical agitator
wine tank
used at least three of the following application methods:
pour or drip in over the top
pump in over the top
pump in through tank valve
via doorway
venturi via pump
used at least two of the following integration methods:
gas rummaging
in place agitation
manual mixing
pumping over
submergible mixing
valve to valve
completed accurate and timely records of additions and finings applied according to workplace requirements, including:
juice or wine identification
addition or fining identification
date, time and operator
quantity of material added by weight or volume.
After each addition and fining has been applied to a batch of juice or wine, the individual must have:
collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:
over the top
sample tap or valve
in line sample during transfer.
Evidence of Knowledge
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
the physical properties, functions and benefits of wine additions, including:
ammonium bisulfite
ascorbic acid/erythorbic acid
caramel
hydrogen peroxide
grape concentrate
malic acid
malolactic bacteria
potassium sorbate
sulphur dioxide products
tannin
tartaric acid
yeast
yeast nutrients
the physical properties, functions and benefits of wine fining agents, including:
activated carbon
bentonite
casien
cream of tartar
copper sulphate
egg white
enzymes
gelatine
isinglass
polyvinylpolypyrrolidone (PVPP)
quality process and indicators related to the storage, mixing and application of additions and finings, including:
quarantine and testing of raw materials, including batch codes
sampling and testing of juice or wine prior to and after the application of additions and finings
contamination risks and controls associated with the preparation and application of additions and finings
requirements for vegan and allergen control, including label integrity requirements
weights and measures for additions and finings, including:
calibration of scales
units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres
mixing media used to prepare additions and finings used in wine making, including:
cold water
warm water
juice
wine
mixing vessels and devices used to prepare additions and finings used in wine making, including:
barrel
bucket
mixing tub
manual agitator
mechanical agitator
application methods for applying additions and finings to wine, including:
pour in over the top
pump in over the top
tank to tank transfer
valve to valve
venturi
equipment and methods for integrating additions and finings with wine or juice, including:
gas rummaging
in place mixing
manual mixing
submergible mixing
pumping over
valve to valve
record keeping requirements for additions and finings in wine making, including:
juice or wine identification
addition or fining identification
date, time and operator
quantity of material added by weight or volume
principles and methods for collection of wine samples for laboratory analysis, including:
over the top
sample tap
in line sample during transfer
cross-contamination
containers used
labelling
effects of time
workplace health and safety hazards and controls, including:
awareness of the limitations of controls
personal protective equipment
entering and working in confined spaces
hazardous substances, including additions and finings, cleaning products and gases
environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
materials and manual handling procedures related to the preparation, mixing and application of additions and finings.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
physical conditions:
a commercial winery
resources, equipment and materials:
the vessels, machinery and equipment stipulated in the performance evidence
the juice or wine stipulated in the performance evidence
the additions and finings stipulated in the performance evidence
specifications:
addition and fining work orders stipulated in the performance evidence
workplace procedures for preparation and application of the additions, finings, equipment and machinery stipulated in the performance evidence.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards
Foundation Skills
Skill | Description |
Reading | Interpret technical text and symbols on raw material information sheets and work orders |
Writing | Complete workplace records using correct terminology and format |
Numeracy | Estimate and calculate quantity, weight, volume and ratio Interpret readings of gauges and scales Use fractions, decimals, proportions and percentages to measure materials and record data Use weight (g, kg, T) and volume (ml, L, ML, KL, HL) to describe product quantities |
Range Statement
Additions must include five | ammonium bisulfite caramel ascorbic acid/erythorbic acid diammonium phosphate (DAP) grape concentrate hydrogen peroxide malic acid malolactic bacteria potassium sorbate sulphur dioxide products tannin tartaric acid yeast yeast nurtients |
Finings must include three | activated carbon bentonite casien copper sulphate enzymes egg white gelatine isinglass polypvinylpolyppyrrolidone (PVPP) |
Application method must include three of the following: | pour in or drip over the top pump in over the top pump in through tank valve venturi via pump via doorway |
Integrating methods must include three of the following: | gas rummaging in place agitation manual mixing pumping over submergible mixing valve to valve |
Sectors
Cellar Operations (CEL)