With this postgraduate certificate you will delve deeper into the components of grapes and wine to become a much more competent professional in this area in just 6 weeks"

Farms have always been conditioned by the environment and today, global warming is changing the compounds in the vineyards. Given the importance of the chemical composition of must and wine, companies are calling for nutritional specialists focused on the value of the nutrients that bring quality to the product and also on the most advanced techniques to preserve its properties, even under adverse production conditions.

The effectiveness demonstrated in traditional viticulture and its reflection in wine, makes industries focus on grape compounds to obtain a product of greater satisfaction for consumers. For this reason, TECH has developed a rigorous program that investigates the elements involved in winemaking, such as organic acids, enzymes, nitrogenous compounds and other volatile compounds. All of this is aimed at increasing the professional skills of specialists and bringing them closer to the most effective analytical methods.

In this way, graduates in Nutrition and other interested professionals who enroll in the program, will have a 100% online education with which they can continue to develop the other areas of their lives. To achieve this, TECH applies the innovative Relearning methodology, which will avoid long hours of study and with which they will assimilate the concepts in a simple and gradual way. In addition, this program is supported by a team of professionals who have extensive experience in the vineyard sector and with whom students can contact through a direct communication channel to resolve their doubts. A flexible study that students will be able to adapt according to their personal and professional circumstances.

Sign up now to be part of the group of leading specialists who are at the forefront of nutritional control of wines in different countries"

This postgraduate certificate in Chemical Analysis of Grape and Wine Compounds contains the most complete and up-to-date scientific program in the market. Its most notable features are:

• 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

Still don't have all the knowledge on the chemical composition of grapes? Get into the technical issues in a dynamic way thanks to TECH"

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. 

With this postgraduate certificate, you will have a perfect knowledge of the volatile compounds involved in winemaking"

Thanks to TECH, you will master the application of non-flavonoid compounds and distinguish yourself from other professionals in the sector"

This postgraduate certificate in Chemical Analysis of Grape and Wine Compounds is developed over 6 weeks in order to educate Nutrition graduates and other interested professionals through an agile and rigorous qualification. TECH focuses on the perfection of the wine product with the increase of the competences of those nutritionists who work in this sector. To achieve this, it will bring students closer to this reality, through downloadable audiovisual content, which will be available whenever they need it. In this way, knowledge will be transmitted in a flexible way, so that the user can choose when and how to study.   

Meet your objectives, contribute as a nutritionist to the winemaking process and comply with food regulations at all stages"

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 

• Examine the basics of general, inorganic and organic chemistry and their applications in the winemaking process 
• Be able to organize and control the transformation of grapes into wine according to the type of product to be elaborated 
• Be able to use the knowledge acquired on the composition of grapes and wine and their evolution in making decisions on enological practices and treatments 
• Be able to choose and carry out the necessary analyses for the control of raw materials, enological products, intermediate products of the winemaking process and final products 
• Discover new analytical possibilities to know in depth the chemical composition of grapes and wine 

Enroll now in this postgraduate certificate to understand the advantages offered by the aromatic components of wine, helping to dissolve the fat in food"