With this postgraduate diploma you will master the maturation parameters of red grapes, white grapes and wine varieties that require different styles of elaboration and that intervene in the nutritional value of the product” 

Organic agriculture has been proposed as the solution to the strong production pressure in this area. In addition, this type of plantation takes into account biodiversity and, consequently, it will have an impact on the full benefits of the vine. These are respectful formulas that seek to preserve the genes in the fruit that chemical inputs tend to damage. All focused on obtaining a much more natural product with the properties that make wine beneficial.

Mastering winemaking processes and new technologies should be the goal to be achieved by the organizations involved in its production. However, the frenetic pace of the industry and its high growth make companies look for economic alternatives to the slow production of the product that, for the most part, is detrimental to the final supply in the long term. The quality of the wine will depend on the natural and artificial processes, from the first stage to bottling.

In order to educate graduates in Enological Engineering and other professionals interested in this discipline, TECH has developed a comprehensive 6-month program, which delves into the availability of nutrients for the vines and focuses on the resolution of unnecessary stress situations for the crop. All this, through a 100% online mode that provides facilities and flexibility to students to follow the postgraduate diploma from anywhere and at any time, having only an electronic device and Internet connection.

Enroll now in a program that will not only teach you to understand grape varieties and wine styles, but will turn you into a multidisciplinary professional capable of providing agricultural solutions”

This postgraduate diploma in Viticulture 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 the self-assessment process can be carried out to improve learning
• Its special emphasis on innovative methodologies
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection

Thanks to the knowledge that TECH will offer you, you will be able to join the organic change in the plantations to witness the many components that the soil brings to the wine product”

The program’s teaching staff includes professionals from sector who contribute their work experience to this 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. 

Still not familiar with the new green operations? Join this postgraduate diploma to master the de-stemming and de-budding at key stages of grape development"

In just 6 months, you will perfect your skills in cluster distribution and the vegetative cycle of the vine"

This postgraduate diploma in Viticulture aims to provide comprehensive training for graduates in Nutrition and other professionals interested in the grape harvest, so that they can broaden their skills in analytical techniques of grape and wine compounds. In addition, TECH has called on a specialized teaching team that will provide students with the keys to the properties of wine according to its varieties. This is a unique opportunity and a novel academic experience with which, through 100% online study, the students will be able to acquire greater competences for their food work. 

After the program, you will be able to use the knowledge acquired about the composition of grapes and wine and their evolution to make decisions about enological practices and treatments”

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 on 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. Viticulture

• Broaden knowledge in the management of vineyards
• Develop knowledge of terroir as a fundamental element of wine expressiveness
• Treat the health of the vine in a respectful manner
• Convey the importance of vine health care
• Avoid crop management malpractices
• Encourage the student's interest in the use of organic products
• Correctly manage the costs and income of a vineyard

Module 2. Grape and Wine Compounds. Analytical Techniques

• 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

Module 3. Vinification of White and Rosé Wines

• Delve into the differentiating characteristics of white wine vinification processes
• Develop the winemaking knowledge that will allow the best decisions to be made at the different stages of the chosen white wine
• Respectfully transfer the expression of a variety or terroir to the wine
• Emphasize the importance of vineyard care for winemaking
• Determine the processes for cleaning white wines
• Establish the new trends in white winemaking

Module 4. Vinification of Red Wines

• Expand knowledge about the peculiarity of the different red grape varieties
• Develop knowledge on the management of a winery producing red wines
• Deepen knowledge of the biological processes of red wine fermentation
• Analyze each stage of winemaking in detail
• Avoid bad winemaking practices
• Thoroughly develop the importance of aging in oak barrels
• Correctly manage the use of enological products

The teaching materials of this program, elaborated by these specialists, have contents that are completely applicable to your professional experiences"