Manufacturing, Engineering and Technology Manufacturing and Assembly

Raw Material Receiving for Winemaking Training

SAQA US 259148 | NQF 2 | Credits 6 | Duration 3 Days
From $967 per delegate

Description

This course equips learners with the competencies to receive raw materials for winemaking in accordance with South African wine industry standards. It covers quality assessment, documentation, and handling procedures to ensure that only suitable grapes and additives enter the production process. By mastering these skills, learners contribute to consistent wine quality and operational efficiency.

Learning Outcomes

  • Apply standard operating procedures for receiving grapes, juice, and winemaking additives.
  • Demonstrate correct use of measuring instruments (e.g., refractometer, pH meter) to assess raw material quality.
  • Evaluate incoming raw materials against specification criteria and identify non-conformances.
  • Implement proper documentation and record-keeping for traceability and quality assurance.
  • Analyze potential risks in raw material handling and propose corrective actions.

Target Audience

This course is designed for cellar workers, production assistants, and entry-level winemaking staff responsible for receiving and inspecting raw materials at wineries or wine estates.

Prerequisites

None — open enrollment. However, prior experience in a cellar or production environment is advantageous.

Course Outline

Day 1: Introduction to Raw Material Receiving and Quality Principles

Objectives:
• Understand the legal and SAQA requirements for raw material receiving in winemaking.
• Identify the key quality parameters for grapes and other raw materials.
• Describe the receiving process flow from delivery to crushing.
• Recognise documentation and traceability requirements.

Topics:
• Overview of the winemaking process and raw material types.
• Legal framework: SAQA Unit Standard 259148 and relevant regulations.
• Quality parameters: sugar content (Brix), acidity, pH, colour, and condition.
• Receiving area setup: equipment, sanitation, and safety.
• Documentation: delivery notes, batch numbers, and traceability.
• Initial inspection procedures: visual checks and temperature measurement.
• Sampling techniques for representative analysis.
• Communication with suppliers and transporters.

Day 2: Advanced Receiving Procedures and Quality Assessment

Objectives:
• Perform detailed quality assessment using industry-standard tools.
• Apply decision-making criteria for acceptance or rejection of loads.
• Understand the impact of raw material quality on wine style and fermentation.
• Manage non-conforming materials and record-keeping.

Topics:
• Use of refractometer, hydrometer, and pH meter for grape analysis.
• Assessing grape health: mould, rot, and pest damage.
• Evaluating additives and processing aids upon receipt.
• Criteria for load acceptance: sugar, acidity, and condition thresholds.
• Rejection procedures: documentation and communication.
• Impact of raw material on wine colour, flavour, and aroma.
• Record-keeping: quality reports and batch tracking systems.
• Introduction to laboratory confirmation tests.

Day 3: Integration, Troubleshooting, and Best Practices

Objectives:
• Integrate receiving procedures with cellar operations.
• Troubleshoot common receiving issues and implement corrective actions.
• Apply continuous improvement principles to the receiving process.
• Demonstrate competency in all aspects of raw material receiving.

Topics:
• Coordinating with crushing and fermentation teams.
• Managing high-volume deliveries and peak season challenges.
• Troubleshooting equipment malfunctions and quality discrepancies.
• Implementing corrective actions: re-sampling, re-testing, or rejection.
• Best practices for sanitation and food safety.
• Auditing and compliance: internal and external.
• Continuous improvement: feedback loops and process optimisation.
• Final assessment and competency evaluation.

Practicals

12 hours of practicals To be conducted online or on-campus or in-house
Overview

Hands-on practicals are essential for learners to develop proficiency in raw material inspection, sampling, and quality assessment using industry tools. These supervised sessions ensure learners can apply theoretical knowledge to real-world receiving scenarios.

Practical Activities
  • Receiving Area Setup and Safety Inspection — Learners inspect a simulated receiving area, identify safety hazards, and set up equipment for grape delivery. (2h)
  • Grape Sampling and Quality Assessment — Learners take representative grape samples from a delivery and perform Brix, pH, and visual assessments. (4h)
  • Load Acceptance and Rejection Decision-Making — Given multiple scenarios with quality data, learners decide whether to accept or reject loads and document their decisions. (3h)
  • Integrated Receiving Simulation — Learners run a full receiving process from delivery to documentation, including troubleshooting a common issue. (3h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total
Component Out of Weight
Practical Assignments (rubric-scored) 100% 30%
Daily Average (multiple choice) 100% 20%
Final Test (multi-answer multiple choice) 100% 50%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Practicals 30% + Daily Average 20% + Final Test 50%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
Online training — attend live sessions from anywhere via our virtual classroom.
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Tue 08 Sep 2026 Thu 10 Sep 2026 Virtual Spring 2026 $967 Register
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Tue 04 Jan 2028 Thu 06 Jan 2028 Your Premises Summer 2027 $1,258 Register
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Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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