Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Manage a wine making process

KHU-AGR-0680

Australian Equivalent

AHCPHT510

Elements

Learning Outcomes

This unit of competency describes the skills and knowledge required to determine wine to be produced and winemaking process, acquire grapes for processing, initiate a ferment, manage primary and secondary fermentation and mature wine in storage vessels. The unit applies to individuals who apply specialised skills and knowledge to the management of a wine making process, and take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information and analyse, design and communicate solutions to sometimes complex problems. No licensing, legislative or certification requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Determine wine and wine making process

0680.E1.O1Determine 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

0680.E1.O2Determine 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

E2Acquire, deliver and prepare grapes for fermentation

0680.E2.O1Harvest and handle grapes according to standard vineyard practices and quality criteria

0680.E2.O2Acquire and deliver the grapes that meet the desired variety and quality parameters to the winery

0680.E2.O3Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

E3Initiate a ferment

0680.E3.O1Select yeast types or strains to produce a given wine type and style

0680.E3.O2Prepare fermentation vessels and transfer must or juice according to wine type and style requirements

0680.E3.O3Prepare yeast culture according to specifications and add to fermentation vessels

E4Manage primary fermentation

0680.E4.O1Monitor and adjust physical and chemical characteristics of ferment

0680.E4.O2Predict potential fermentation problems

0680.E4.O3Detect the presence of undesirable fermentation characteristics

0680.E4.O4Outline steps to rectify fermentation problems

0680.E4.O5Rack off gross lees or pressings into appropriate vessels at a determined time

0680.E4.O6Maintain records of additions and adjustments

E5Manage secondary fermentation

0680.E5.O1Obtain and check oak barrels for serviceability for use if required

0680.E5.O2Inoculate wine with selected malolactic fermentation bacteria

0680.E5.O3Manage malolactic fermentation to the predetermined end point

E6Mature wine in storage vessels

0680.E6.O1Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use

0680.E6.O2Transfer wine into the selected vessels according to determined wine style characteristics

0680.E6.O3Monitor condition of wine in storage

0680.E6.O4Bottle and seal wine according to workplace procedures

0680.E6.O5Maintain wine production and storage records