With this postgraduate certificate you will master the microbiological stabilization of wine in only 6 weeks"

The chemical composition of wines will directly influence their organoleptic properties. During winemaking, specialists encounter natural threats from microorganisms that have been latent in the product since the vines have been growing. It is therefore essential that professionals working in this area can control the stabilization and growth of bacteria such as fungi or molds that affect production.

For this reason, TECH offers a comprehensive qualification on the fining of red, white and rosé wines, their filtration, the stabilization of potassium bitartrate in wine, as well as calcium tartrate, colorants and the instability that can be caused by metals. A 100% online program that aims to reach students with dynamic audiovisual materials and with a digital modality that opens up possibilities in terms of schedule and travel and is compatible with the other activities of the specialists' daily life, such as their work occupation.

In this way, engineering graduates and other interested professionals who enroll in the program will benefit from teaching based on pedagogical innovation and the Relearningmethodology, which will avoid long hours of study and will give them the possibility of assimilating the concepts in a simple and gradual manner. In addition, TECH is supported by a team of professionals with extensive experience in the wine sector, with whom students can contact through a direct communication channel to resolve their doubts. The aim is to unify all the tools available to TECH to offer a program that is as rigorous as it is effective.

Register now to successfully apply potassium polyaspartate and stabilize the components of the wine you are treating"

This postgraduate certificate in Enotechnics and Stabilization of Wines contains the most complete and up-to-date program on the market. The most important features include: 

• Case studies presented by experts in 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

Do you want to get into wine clarification and stabilization? Join TECH now to intervene with precision, thanks to this postgraduate certificate " 

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. 

In the Virtual Campus you will have access to 150 hours of additional high quality material and you will be able to contact directly with the teachers to solve your doubts"

The wine industry needs professionals like you, interested in the elimination of calcium in wine and the improvement of the final product"

The main objective of this postgraduate certificate in Enotechnics and Stabilization of Wines is to discover to engineering graduates and other interested professionals the importance of viticulture for the production of great wines. It is an intensive program dedicated to the clarification and stabilization of different types of wines. At the same time, students will acquire knowledge in wine filtration and stabilization against the growth of microorganisms. In this way, and through the teaching of expert teachers in the wine area, the students will enjoy during 6 weeks of a dynamic and modern learning that is equipped with audiovisual tools to reach it effectively and with future projections in their professional career. 

Do not wait any longer to fulfill your objectives, this program offers you all the knowledge you need to distinguish yourself in the labor market and to investigate in the filtration of wines" 

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

• 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

Enroll now in this postgraduate certificate and enjoy an exhaustive teaching that dedicates a part of the course to the cold treatment of wines and reverse osmosis"