AHCPHT510 — Manage a wine making process

1 Determine wine and wine making process

• 1.1Determine 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
• 1.2Determine 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

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

3 Initiate a ferment

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

4 Manage primary fermentation

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

5 Manage secondary fermentation

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

6 Mature wine in storage vessels

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

What does an assessment tool for AHCPHT510 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AHCPHT510 needs to address all 51 unit components: 6 elements with 22 performance criteria, 10 performance evidence requirements, 15 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for AHCPHT510?

Auditori pulls the current release of AHCPHT510 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for AHCPHT510 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing AHCPHT510 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of AHCPHT510, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.