SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Evaluate the sensory quality of wine products 
SAQA US ID UNIT STANDARD TITLE
259159  Evaluate the sensory quality of wine products 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to evaluate the sensory quality of in-line and final wine products.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the sensory quality of in-line and final wine products.
  • Determine the sensory quality of wine products.
  • Report on the sensory quality of wine products.

    This unit standard will contribute to the full development of the learner within the winemaking environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment within the winemaking environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication at NQF Level 2.
  • Mathematical literacy at ABET Level 3.
  • Applicable hygiene practices. 
    		•

    UNIT STANDARD RANGE 
  • The assessment criteria of this unit standard must be applied to wines made from different grape cultivars, different wine types and identification of wine defects.

    The context of this unit standard does not include the sensory evaluation of wine products for product development purposes, but rather for quality control purposes.

    The context of this unit standard is further clearly defined under the range statements contained within. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the sensory quality of in-line and final wine products. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Appearance: Colour and condition.
  • Flavour.
  • Taste. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of sensory evaluation of wine products is explained according to standard quality assurance principles. 

    ASSESSMENT CRITERION 2 
    Appearance, flavour and taste are defined according to standard principles of sensory evaluation. 

    ASSESSMENT CRITERION 3 
    The three human senses applied for sensory evaluation of wine products are identified and explained according to standard principles of quality assurance. 
    ASSESSMENT CRITERION RANGE 
    The three senses include:
  • Sight.
  • Smell.
  • Taste.
     
    		•

    ASSESSMENT CRITERION 4 
    Ideal sensory qualities of the specific wine products are described according to legal and site-specific requirements. 

    ASSESSMENT CRITERION 5 
    Factors that affect the sensory evaluation of the specific wine products are described according to standard principles of sensory evaluation. 

    ASSESSMENT CRITERION 6 
    Sensory defects in the specific wine products, and the cause of each, are identified according to standard principles of sensory evaluation. 
    ASSESSMENT CRITERION RANGE 
    Examples are given for each of appearance, flavour and taste.
     

    SPECIFIC OUTCOME 2 
    Determine the sensory quality of wine products. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Appearance: Colour and condition.
  • Flavour.
  • Taste. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing.
     
    		•

    ASSESSMENT CRITERION 2 
    The sensory qualities of each sample are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The sensory qualities of each sample are established without error. 

    ASSESSMENT CRITERION 4 
    Problems during sensory evaluation are solved in line with standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     
    		•

    ASSESSMENT CRITERION 5 
    After evaluation, the work area is left in a clean and safe condition, according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Report on the sensory quality of wine products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The results of the evaluations are interpreted and a conclusion is drawn on the sensory quality of the products according to legal and site-specific requirements. 

    ASSESSMENT CRITERION 3 
    Deviations from requirements are explained according to standard principles of winemaking. 

    ASSESSMENT CRITERION 4 
    The importance of accurate documentation is explained according to standard quality assurance principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Identifying and solving problems within scope of work.

    Refer to the following Specific Outcomes:
  • Determine the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to the following Specific Outcomes:
  • Determine the sensory quality of wine products.
  • Report on the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for sensory analysis.

    Refer to the following Specific Outcomes:
  • Determine the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Demonstrating an understanding of sensory evaluation of wine products.

    Refer to the following Specific Outcomes:
    > Demonstrate an understanding of the sensory quality of in-line and final wine products.
  • Performing sensory evaluation and interpreting the results.

    Refer to the following Specific Outcomes:
    > Determine the sensory quality of wine products.
    > Report on the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Refer to the following Specific Outcomes:
  • Report on the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working safely.

    Refer to the following Specific Outcomes:
  • Determine the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Solving problems within scope of work.

    Refer to the following Specific Outcomes:
  • Determine the sensory quality of wine products. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Refer to all Specific Outcomes: 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Supplementary Information:

    Legal Requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Act on Liquor Products, No. 60 of 1989, with corresponding regulations.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049: Food Hygiene Management.
  • SANS 10330: Requirements for a HACCP system.
  • ISO 9001: Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology: Clarification/explanation/definition:
  • Food safety: Assurance that food and beverage will not cause harm to the consumer when it is prepared and/or consumed according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  63869   National Certificate: Winemaking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Operational Process Improvements (Pty) Ltd 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.