With this postgraduate diploma you will master the microbiological instabilities in wine and know how to identify them with practical examples in only 6 academic months”

Satisfying the consumer and maximizing business profits is the goal of every industry. The role of the nutritionists who are dedicated to this field and who are responsible for ensuring that wines have certain characteristics according to each case, is fundamental to achieve this. In addition, the habitual consumer has changed and is now much more demanding in terms of the mouth feel, texture, smell and taste of a wine. Therefore, in order to meet the demands, the specialists must make sure that the specific sensory profiles are met in each product with great precision.

The interpretation of food characteristics is directly influenced by the organoleptic compounds applied to it. In this sense, there is a strong demand from companies to have professionals who are up to date with the latest analytical techniques and ensure a quality product. For this reason, TECH has designed a specific program that lasts only 6 months and with which students will be able to master the sensory analysis of wine. An experience that integrates a team of expert oenologists in Gastronomy and that will provide the professional with exhaustive knowledge at the height of the demands of the sector.

In addition, this postgraduate diploma in Sensory Analysis in Enology, corresponds to a design adapted to the new media that facilitates student learning, thanks to its 100% modality and its audiovisual content. Students will also have a downloadable reference guide that they can access even without Internet, once they have saved it on their device. This opens up a range of possibilities for specialists who wish to train remotely with all the guarantees of success and with the endorsement of professionals who are already working in the wine business area.

Enroll now in a program that will give you the time to study and work at the same time with the guarantee of a thorough training in the wine area”

This postgraduate diploma in Sensory Analysis in Enology 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 nutrition, gastronomy and chemistry
• The graphic, schematic, and practical contents with which they are created, provide practical information on the 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

Get into the clarification and analysis of different types of wines, thanks to the knowledge that TECH offers you and that will make you stand out in the labor market”

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. 

Have you not yet mastered oxygen control applicable to winemaking? Avoid the accelerated evolution of wines by taking this postgraduate diploma in just 6 months"

Analyze the composition of the barrel material and discover how it can affect the physicochemical stability of the wine product through a 100% online program"

TECH has developed a didactic content that will introduce students to the visual, olfactory and gustatory assessment of all types of wines. This program aims to improve the skills of graduates in Nutrition and other professionals interested in the analysis of physical-chemical alterations in wines, their origin and how to prevent them, among many other aspects. In this way, the students will obtain the most updated knowledge to be part of the vanguard of the professional team that is now in the lines of work of the nutritional values of the wine industry. In addition, TECH will provide the best academic tools, which will not only have a positive influence on learning, but will also provide this program with the necessary dynamism to motivate users so that they can get the most out of their academic experience. 

With this program you will learn about the new analytical possibilities to investigate the main compounds in wine and their organoleptic influence”

General Objectives

• Provide the widest possible range of viticultural knowledge
• Show the student the importance of viticulture for the production of great wines
• Inculcate the need for environmental protection based on sustainability
• Substantiate the enological importance of these compounds both in the winemaking stages and in the final product
• Examine the microorganisms associated with the winemaking process, their nutritional requirements, and the beneficial or detrimental properties they can contribute to the wine
• Provide knowledge for the production of white wines
• Determine the wide range of existing possibilities in order to choose the most appropriate processes for a given terroir, grape variety and wine style
• Develop to the maximum the most advanced enology so that the student can produce top quality white wines
• Turn the student into an expert in red winemaking
• Determine the varieties used or with potential in the vinification of sparkling wines
• Examine the viticultural elements that affect winemaking
• Generate specialized knowledge about the expedition Preparation of wines for consumption
• Establish the importance of winemaking for this group of great wines
• Substantiate the need to protect these heritage treasures as part of our culture
• Broaden knowledge of fining and elimination of the various components that can depreciate the wine
• Broaden the knowledge of barrel construction
• Present the importance of barrel toasting
• Delve into the sensory analysis of wine Aspects to evaluate and how to carry it out
• Identify the organoleptic alterations of the wine

Specific Objectives 

Module 1. Sensory Analysis and Organoleptic Alterations in Wines

• Recognize the main compounds in wine and their organoleptic influence
• Know how to evaluate visually, olfactory and gustatory all types of wines (dry, sweet, sparkling)
• Determine the temperature at which a wine should be kept and served, as well as whether or not it should be decanted
• Avoid the elaboration of wines with herbaceous tastes, by determining the optimum time of harvest and the elimination of green compounds from the cluster
• Examine the physicochemical alterations of wines, their origin and how to prevent them
• Know how to control how much oxygen we add to the wine during the different winemaking processes and during aging Learn how to avoid the accelerated evolution of wines
• Prevent the formation of sulfur or reduction odors, some of which are formed during the wine's time in the bottle
• Identify the different sensory alterations of a wine due to microorganisms Know when they can occur and how to correct them
• Encourage the use of environmentally friendly and non-allergenic preservation methods, trying to reduce the doses of sulfur dioxide in wines

Module 2. Importance of the Oak Barrel in Wine Aging

• Be able to identify and understand the different stages of barrel manufacturing
• Illustrate the elements of differentiation between the different manufacturers
• Be aware that the barrel is not only an aromatic contribution, but also an element of wine stabilization
• Analyze the composition of oak
• Determine the difference between French, American, and Eastern European oak
• Examine the phenomena of interaction between the oak barrel and the wine
• Understand the importance of ellagitannins
• Be able to understand the concept of grain

Module 3. Wine Clarification and Stabilization

• Be able to identify an organoleptic problem (gustatory, aromatic or visual) and be able to correct it by means of the different types of fining
• Give practical and visual examples to help identify the different instabilities or problems that can occur in a wine
• Determine solutions to avoid the problems of physical-chemical and microbiological instability of wine
• Avoid bad practices in the use of fining agents
• Promote the knowledge of wine altering microorganisms and to know how to avoid their development
• Analyze the filtration methods prior to wine stabilization, and to have the ability to choose the most appropriate one(s) according to the objectives to be achieved
• Make the students aware of the importance of stabilization in order to avoid problems with the final product or its depreciation on the market
• Encourage the student's interest in the use of ecological and non-allergenic products (fining agents) As well as, the choice of stabilization methods that involve less energy expenditure

Achieve your objective, grow personally and professionally, thanks to a program that incorporates the Relearning methodology so that you do not have to invest numerous hours in its study”