Manage a wine making process

Unit of competency Outline

Date retreived
23/07/2026 9:27 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AHCPHT506

State Code
BAP35

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
27/06/2016

View on TGA

State Implementation and Classification

Approved Date

12/01/2017

Field of Education

019905 - Food Science And Biotechnology

Original Release Date

12/01/2017

Nominal Hours

180

Description

This unit of competency describes the skills and knowledge required to acquire grapes for processing and prepare for and produce a variety of wine types and styles.It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Notes

Elements and Performance Criteria

1. Determine type and style of wine to be produced and winemaking process to be followed

1.1 Determine the type and style of wine to be produced according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends
1.2 Determine the winemaking process to be followed according to type and style of wine to be produced, quality and quantity of grapes available, and availability of required equipment and personnel

2. Acquire, deliver and prepare grapes for fermentation

2.1 Harvest and handle grapes in accordance with standard vineyard practices and quality criteria
2.2 Acquire and deliver to the winery grapes that meet the desired variety and quality parameters
2.3 Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

3. Initiate a ferment

3.1 Select yeasts types/strains to produce a given wine type and style
3.2 Prepare fermentation vessels and transfer must or juice according to wine type and style requirements
3.3 Prepare yeast culture according to specifications and add to fermentation vessels

4. Manage primary fermentation

4.1 Monitor and adjust physical characteristics of ferment
4.2 Monitor and adjust chemical characteristics of ferment
4.3 Predict potential fermentation problems
4.4 Detect the presence of undesirable fermentation characteristics
4.5 Outline steps to rectify fermentation problems
4.6 Rack off gross lees or pressings into appropriate vessels at a determined time
4.7 Maintain records of additions and adjustments

5. Manage secondary fermentation

5.1 Obtain and check oak barrels for serviceability for use if required
5.2 Inoculate wine with selected malolactic fermentation bacteria
5.3 Manage malolactic fermentation to the predetermined end point

6. Mature wine in storage vessels

6.1 Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use
6.2 Transfer wine into the selected vessels according to determined wine style characteristics
6.3 Monitor condition of wine in storage
6.4 Bottle and seal wine
6.5 Make and maintain records

No information

Replaces

State Code	National Code	Title	Type
WG068	AHCPHT506A	Manage a wine making process	Unit of competency

Replaced By

State Code	National Code	Title	Type
OBJ54	AHCPHT510	Manage a wine making process	Unit of competency

State Code	National Code	Title	Type
BCW3	AHC51516	Diploma of Viticulture	Qualification