Yeasts are present in the fruit of the vine. Discover with this postgraduate certificate how to balance their levels in fermentation and master the chemical composition in its entirety" 

In the ranking of the best wines in the world, French and Italian wines are the star products. However, there are more world-renowned wineries. To be part of this conglomerate of companies, it is essential that the organizations have highly qualified professionals who are focused on improving the product, from the techniques of their production processes, the tools and the final quality of this. This reality is the one that has caused the interest of specialists to obtain knowledge in the latest advances in this field, such as the intervention with drones in the fields of exploitation.

For this reason TECH has designed a program aimed at graduates in Engineering and other professionals interested in sensory analysis and organoleptic alterations of wines. By taking this program, students will be able to visually, olfactorily and gustatorily evaluate all types of wines and prevent the formation of sulfur or reduction odors, as well as promote the use of ecological and non-allergenic preservation methods, trying to reduce the doses of sulfur dioxide in wines. All this, in order to optimize the satisfaction of the ultimate consumer.

TECH achieves exhaustive training in just 6 weeks. Thanks to the incorporation of multiple pedagogical tools that dynamize and streamline the academic process. The learning process is 100% online in order to facilitate the study and allow the adaptation of the pace to the personal and professional needs of the enrolled specialists. In this way, they will be able to combine the Postgraduate Certificate with the rest of their daily life activities, such as their job. In addition, TECH has the support of an experienced teaching team in the wine area to guarantee the correct instruction of the students.

Distinguish yourself from other engineering professionals by training in a booming market that requires highly qualified specialists"

This postgraduate certificate in Tasting and Recognition of Wine Defects contains the most complete and up-to-date 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

Have you not yet mastered the alterations due to sulfur compounds in wine and their reduction? Take part in the evolution of winemaking, thanks to the theoretical and practical knowledge offered by 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, through which the professional must try to solve the different professional practice situations that arise during the academic year. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts. 

With this program you will get all the keys in the conservation and service of different types of wines, such as decanting and aeration, to improve your skills in wine tasting"

You are just one click away from entering the world of wine tasting and the recognition of instability in wines, are you in? "

The main objective of this postgraduate certificate in Tasting and Recognition of Wine Defects is to instruct students to be able to identify alterations in wine. The aim is that, by following this program, the specialist will be able to know the chemical components of the product to perfection and will be able to solve the complications that arise in the winemaking process in this area. In addition, TECH includes numerous pedagogical tools that will enable students to study quickly and easily, so that they can combine the program with the rest of their life activities. 

Fulfill your objectives in a simple and direct way with a program that will not limit you in the rest of your personal and professional life"

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

• 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

Are you going to miss the opportunity to specialize in the physicochemical alterations of wines? Enroll now and foresee the instabilities in the product with guarantees"