With this postgraduate diploma you will learn about TECH and its implications in the final product of the vineyards in only 6 months"

The speed of industrial processes clashes directly with the quality of the products, since artisanal production has always shown greater advantages in most agri-food products. An example of this is organic and ecological agriculture. The purpose of these systems is to respect the genes of the plantations and to exalt the innate properties of the fruits so that they are reflected in the final product.

In this line, the nature of the grape depends on aspects such as berry size, sugar, total acidity and pH of the wine, among other elements. For this reason, nutritional specialists working in this area must pay attention to the planting process from its first phase and understand the importance of having a well-balanced soil, a key aspect to obtain a quality grape. For this reason, TECH has designed a program that aims to broaden the theoretical and practical knowledge of graduates in Nutrition and other professionals interested in grapevine compounds so that they can master their parameters, using adapted analytical techniques.

It is a 100% online program that allows an intensive monitoring of the subject, being the student the one who chooses the pace of study, time and place. In addition, TECH has called on a team of experts who will transmit all their knowledge in the real scenario of action so that the specialists not only have theoretical notions, but also enter into practice from the advice of experts versed in Enological Chemistry. An academic opportunity that stands out from the rest by providing a multitude of audiovisual materials in various formats and by offering a reference guide that can be downloaded, so that students can have it even after completing the program.

Sign up now to delve into specific analyses for the control of raw materials and access new possibilities for scientific study”

This postgraduate diploma in Enological Chemistry 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
• Enological Engineering and Viticulture
• 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

Delve into the methods of counting microorganisms and microscopic identification of microbial groups to become an expert in chemical analysis of wine properties”

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. 

The oak barrel plays a fundamental role in its interaction with the wine. Get to know all the ins and outs of this stage of winemaking thanks to a fully digital titration"

Thanks to TECH, you will be able to identify errors in the elaboration of barrels that can influence the properties of the final product"

This postgraduate diploma in Enological Chemistry aims to improve the analytical skills and theoretical and practical competences of Nutrition graduates and other professionals interested in the area. In this sense, TECH has developed a didactic content that will provide the professionals with a basic understanding of the composition of grapes and wine and will help them to make decisions on enological practices and treatments. Thanks to the audiovisual content and the possibility of downloading the reference guide, the students will have all the tools at their disposal from the first module in order to complete this postgraduate diploma with guaranteed success. In this way, the program will enable students to intervene in the agri-food industry and develop safely in this field.

Do you want to dedicate yourself to the wine industry as an expert nutritionist in this field? You will be able to achieve this by following a totally flexible study that TECH has designed to suit you and your needs”

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. 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 2. Enological Microbiology

• Acquire a global knowledge of enological microbiology
• Analyze wine defects and correctly attribute them to each microbial group
• Fundamentally understand the concept of microbiological stability and be aware of the problems associated with different types of wine and the deviations they can have depending on the time of winemaking
• Examine the mechanism of action of antimicrobial compounds and how to control spoilage microorganisms
• Develop good cellar practices for cleaning and disinfection
• Establish methods for counting microorganisms and microscopic identification of each microbial group

Module 3. 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

Achieve your goals now, thanks to a program that will allow you to develop new analytical possibilities to gain in-depth knowledge of the chemical composition of grapes and wine”