With this Postgraduate certificate you will understand the factors of climate and the biological cycle of the vine that influence the elaboration of special wines in only 150 hours of qualification"

Given the strong latent competitiveness in the wine market, companies are taking a step further. The aim is to perfect the winemaking process, from planting to bottling, taking care not only of the product's aesthetics and taste, but also of its aromas, density and, above all, its nutritional composition. All this requires the support of highly qualified specialists who are up to date with the varieties of special wines and their characteristics.  

For this reason, TECH has designed a program aimed at graduates in Nutrition and other specialists who wish to increase their theoretical and practical skills and optimize the production of specialty wines. A program that pursues the rigor and quality demanded by food professionals and that delves into the variants of wine, such as natural sweets, liqueurs and veil wines, among many others. In turn, this program has the support and endorsement of an experienced teaching group in the area that has been carefully selected to develop the content and impart knowledge to students.  

In addition, TECH has incorporated a set of innovative pedagogical tools that make the academic program an agile and enriching experience. As a result, access to this program is universal and students will be able to learn regardless of their situation, thanks to the flexible time and travel arrangements offered by TECH. In addition, specialists will have a downloadable reference guide which, once saved on their electronic device, can be consulted even without an Internet connection.  

Don't wait any longer, distinguish yourself among the rest of the nutritionists in the wine sector by delving into each of the components and the places of origin of sweet wines”

This Postgraduate certificate in Specialty Wine Production contains the most complete and up-to-date scientific program on the market. The most important features include:

• The development of case studies presented by experts in innovation in Enological Engineering and Viticulture
• The graphic, schematic and eminently practical contents with which it is conceived provide Scientific information on those disciplines that are essential for professional practice
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies  
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments 
• Content that is accessible from any fixed or portable device with an Internet connection 

You have not yet mastered the composition of late wines? Take part in the control of sugar and acids, thanks to the theoretical and practical knowledge provided by this program"  

The program’s teaching staff includes professionals from the sector who contribute their work experience to this educational program, as well as renowned specialists from leading societies and prestigious universities.  

Its multimedia content, developed with the latest educational technology, will provide the professionals with situated and contextual learning, i.e., a simulated environment that will provide an immersive education programmed to learn in real situations.  
The design of this program focuses on Problem-Based Learning, by means of which the professionals must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts. 

Natural sweet wines with noble rot and veil wines are mostly aged organically. Promote this system thanks to the know-how offered by TECH"

Are you interested in perfecting your skills in the wine industry? Delve into the different wine categories so that you can contribute to the quality of the results"

The syllabus of this Postgraduate certificate in Specialty Wine Production has been developed under the guidelines of experts who work in Viticulture and who have developed for years in this agricultural field. In addition, TECH offers students numerous audiovisual materials in different formats: video summaries, activities and case simulations, among others, in order to make the program more dynamic. In this way, TECH aims to maximize student performance and streamline the academic process in just 150 hours. To achieve this, the Relearning methodology of which this University is a pioneer, exempts students from hours of memorization and facilitates the assimilation of the contents in a gradual and simple way. 

Do you want to become a specialist in the vinification of liqueur wines? Study the areas where the aging of liqueur wines is most common and recognized"  

Module 1. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines 

1.1. Liqueur Wines: Classification, Varieties and Production Areas 

1.1.1. Fortified Wines, Liqueur Wines and Naturally Sweet Wines 
1.1.2. Wine-Growing Areas of Spain 
1.1.3. Winegrowing Areas of Portugal and Madeira 
1.1.4. Other Areas of the World 

1.2. Vinification of Liqueur Wines: Fortified Wines. Grape Ripening Parameters 

1.2.1. Climate and the Biological Cycle of the Vine. Ripeness Indexes 
1.2.2. The Time of Harvest Acquired Alcoholic Strength 
1.2.3. Controls on Entry into the Winery 

1.3. Vinification of Liqueur Wines: Fortified Wines. Production Processes: The Fortified Wine 

1.3.1. Fermentation Kinetics Young Wine Production 
1.3.2. Must Classification Heading Methodology 
1.3.3. Types of Alcohols for the Header 
1.3.4. Legal Aspects

1.4. Vinification of Liqueur Wines: Liqueur Wines. Winemaking Processes: Aging 

1.4.1. Oxidative Aging 
1.4.2. Biological Breeding 
1.4.3. Types of Wines: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso 
1.4.4. Liqueur Wines 

1.5. Veiled Wines: Varieties and Production Areas 

1.5.1. Domination of Origin MONTILLA- MORILES 
1.5.2. Domination of Origin JEREZ 
1.5.3. Domination of Origin  RUEDA 
1.5.4. Domination of Origin  CONDADO DE HUELVA 
1.5.5. Other Areas for Aging Wines under Veil 

1.6. Natural Sweet Wines: Varieties and Production Areas 

1.6.1. Spain 
1.6.2. Germany 
1.6.3. France 
1.6.4. Hungary 
1.6.5. Other Countries 

1.7. Natural Sweet Wines: Grape Ripeness Parameters 

1.7.1. Ripeness Indexes 
1.7.2. The Time of Harvest 
1.7.3. Drying the Grapes Sunning, Raisined 

1.8. Natural Sweet Wines: Production Processes 

1.8.1. Fermentation Kinetics 
1.8.2. Heading Methodology 
1.8.3. Types of Alcohols for the Header 

1.9. Other Sweet Wines: Naturally Sweet Wines. Noble Rot 

1.9.2. Noble Rot 
1.9.3. Sauternes 
1.9.4. Tokaji 
1.9.5. Other Naturally Sweet wines 

1.10. Other Sweet Wines: Naturally Sweet Wines: Late Harvest Wines 

1.10.1. Picolit, Pacherenc-du-Vic-Bilh, Jurançon, Priorat Sweet Rancios, Fondillón, Malvasía de La Palma and Lanzarote 
1.10.2. Muscatel (Navarra, Alicante), Malvasia, Riesling, Gewürztraminer, etc
1.10.3. Ice Wines: Canada, Austria and Germany 

A program designed for professionals like you, interested in perfecting their knowledge of special wines for the identification of nutrients in their composition”