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.