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"

The content of this Postgraduate certificate in Chemical Analysis of Grape and Wine Compounds has been developed by professionals who have worked in the wine industry for years. In addition, TECH offers audiovisual contents in different formats that dynamize the program, so that specialists can get the most out of their studies by actively participating. In order to achieve its correct instruction in an agile way, this program incorporates the Relearningmethodology. This system will facilitate the assimilation of content in a progressive and simple way, making students forget about memory exercises that require long hours of study. 

A study plan designed for you to learn with all the flexibility thanks to its 100% online modality and that will allow you to develop in other areas of your life in parallel"

Module 1. Grape and Wine Compounds. Analytical Techniques

1.1. Components of the Grape and their Distribution in the Grape Bunch

1.1.1. Vegetative and Reproductive Cycle of the Grapevine
1.1.2. Morphological Description and Composition of the Bunch
1.1.3. Chemical Composition of the Fruit

1.2. Chemical Composition of Must and Wine

1.2.1. Sugars
1.2.2. Organic acids
1.2.3. Nitrogen Compounds
1.2.4. Minerals
1.2.5. Polyphenols
1.2.6. Vitamins
1.2.7. Volatile Compounds

1.3. Organic Acids

1.3.1. Organic Acids
1.3.2. Main Acids in Grapes
1.3.3. Main Acids in Fermentation

1.4. Polyphenols

1.4.1. Non-Flavonoid Compounds
1.4.2. Flavonoids
1.4.3. Modifications of Phenolic Compounds During Ripening

1.5. Sugars

1.5.1. Structure and Classification
1.5.2. Glucose and Fructose
1.5.3. Other Sugars
1.5.4. Chemical Properties
1.5.5. Pectins

1.6. Nitrogen Compounds

1.6.1. Total Nitrogen and Assimilable Nitrogen
1.6.2. Amino Acids
1.6.3. Proteins
1.6.4. Other Forms of Nitrogen

1.7. Aromas and Other Volatile Compounds

1.7.1. Varietal Aroma
1.7.2. Volatile Components of the Pre-Fermentative Stage
1.7.3. Volatile Components of the Fermentative Stage
1.7.4. Volatile Constituents of Wine During Storage

1.8. Enzymes

1.8.1. Polyphenoloxidases
1.8.2. Aldehyde and C6 Alcohol Forming Enzymes
1.8.3. Glycohydrolase Enzymes
1.8.4. Proteolytic Enzymes

1.9. Classical Enological Analysis

1.9.1. Acid Analysis Methods
1.9.2. Sugar Analysis Methods
1.9.3. Methods of Alcohol Analysis
1.9.4. Methods of Polyphenol Analysis
1.9.5. Methods of Wine Additive Analysis

1.10. Advanced Enological Analysis

1.10.1. Liquid Chromatography: Enological Applications
1.10.2. Gas Chromatography: Enological Applications
1.10.3. Electronic Organoleptic Analysis

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