With this Postgraduate certificate, you will know perfectly the microbiostatic substances involved in the growth of microorganisms in only 6 weeks"

Vineyards and other farms have always opened a social debate between those who support organic, biodynamic and vegan wines and those who wish to maintain the usual supply. In this sense, given the resources available to the individual to continue production and that at the soil level are lacking, companies must seek a respectful and efficient alternative that allows to reduce the hectares of plantation without affecting the level of production, nor the quality of the product.

In order to provide solutions to current and emerging problems associated with climate change, TECH offers a program aimed at graduates in Enological Engineering and other professionals interested in the wine industry. In this way, students will learn about the importance of malolactic fermentation, wine alterations and biological disinfection in wineries, among many other issues.

This is a program that offers theoretical and practical knowledge with the support of a professional team made up of winemakers with extensive experience in the sector. These teachers will be the ones who will teach the program and provide students with the keys to develop towards sustainability in an ever-changing field. TECH also incorporates audiovisual materials in different formats for students to obtain great dynamism during the study weeks to motivate them and increase their performance. All this, with a 100% online modality that allows the specialists to combine the academic experience and their personal life.

Thanks to TECH, you will master the microbiological analysis of wine and increase your skills as an experienced wine professional."

This Postgraduate certificate in Postgraduate Certificate in Enological Microbiology contains the most complete and up-to-date educational program on the market. Its most outstanding features are:

• Case studies presented by experts 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 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 assignments
• Content that is accessible from any fixed or portable device with an Internet connection

Yeasts directly condition the quality of wines ultimately. Discover how they influence vine metabolism with 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.

Register now to discover the physical methods of removing microorganisms, such as nominal, absolute and tangential filtration"

Learn about the study of fungi and other microorganisms involved in wine to find out how to contain their growth"

The syllabus of this Postgraduate certificate in Postgraduate Certificate in Enological Microbiology has been carefully designed by experts in the biological area, who will transmit their knowledge through audiovisual contents that are easy to assimilate and that will prepare them for real performance in the work environment through the simulation of cases. These professionals will share all their wine knowledge through audiovisual materials, with a theoretical-practical format that will allow the pace of study to be adapted to each student. In addition, TECH applies the Relearning methodology to exempt students from long hours of memorization and to allow them to assimilate all the contents in a gradual and simple way.

Know the nutritional requirements that are demanded of the wine industry so that you can offer a product with high microbiological quality"

Module 1. Enological Microbiology

1.1. Yeast

1.1.1. Yeast Strains in Winemaking
1.1.2. Nutritional Requirements
1.1.3. Nitrogen
1.1.4. Growth Factors
1.1.5. Survival
1.1.6. Metabolism
1.1.7. Glucose, Sulfhydric, Glycosidases, Hand Proteins, Aromatic Compounds

1.2. Lactic Acid Bacteria

1.2.1. Types of Lactic Acid Bacteria in Winemaking
1.2.2. Nutritional Requirements and Factors Affecting Growth and Viability in Wine
1.2.3. Metabolism
1.2.4. Sugars, Organic Acids, Nitrogenous Compounds, Glycerol Degradation, Aromatic Compounds

1.3. Acetic Acid Bacteria

1.3.1. Yeast Strains in Winemaking
1.3.2. Nutritional Requirements
1.3.3. Nitrogen, Growth Factors and Survival
1.3.4. Metabolism
1.3.5. Glucose, Hydrogen Sulfide, Glycosidases, Hand Proteins and Aromatic Compounds.

1.4. Fungi and Other Microorganisms

1.4.1. Common Strains in Wine
1.4.2. Nutritional Requirements
1.4.3. Nitrogen, Growth Factors and Survival
1.4.4. Metabolism
1.4.5. Glucose, Mycotoxins and Aromatic Compounds

1.5. Microbial Ecology During Winemaking

1.5.1. Saccharomyces and Non-Saccharomyces Yeasts in Grape/Must, ALF and Post ALF
1.5.2. Dekkera/Brettanomyces in Grapes/Must, ALF and Post ALF
1.5.3. Lactic Acid Bacteria in Grapes/Must, ALF, MLF and Post MLF
1.5.4. Microbial Interactions
1.5.5. Saccharomyces/Oenococcus, Saccharomyces/Lactobacillus, Oenocococcus/Pediococcus/Lactobacillus

1.6. Importance of Malolactic Fermentation (MLF)

1.6.1. Advantages of MLF
1.6.2. Spontaneous vs. Directed MLF
1.6.3. Starter Cultures
1.6.4. Co-Inoculation vs. Sequential MLF
1.6.5. Climate Change and Microbiological Stability

1.7. Wine Alterations

1.7.1. Wine Altering Microorganisms
1.7.2. Acetobacter, Dekkera/Brettamomyces, Veil/Biofilm Yeasts, Saccharomycodes, Zygosaccharomyces
1.7.3. Defects in Wines Associated with Microorganisms
1.7.4. Volatile Acidity, Ethyl Carbamate, Mouse Aroma, Post MLF Lactic Bacteria Growth
1.7.5. Geranium Aroma, Biogenic Amines, Acrolein, Mannitol, Viscosities, Tartaric Turnaround

1.8. Control of the Growth of Microorganisms

1.8.1. Microbicidal Substances: Sulfur Dioxide, Dimethyl Dicarbonate, Lysozyme
1.8.2. Microbiostatic Substances: Sorbic Acid, Chitosan, Fumaric Acid and Others.
1.8.3. Removal of Microorganisms by Physical Methods: Nominal, Absolute and Tangential Filtration

1.9. Biological Cleaning and Disinfection in the Winery

1.9.1. Detergents, Cleaners and Surfactants: Alkali, Acids, Surfactants
1.9.2. Disinfectants: Iodine, Quaternary Ammonium Compounds, Sulfur Dioxide, Peroxides and Chlorine
1.9.3. Derivatives, Ozone, Hot Water and Steam

1.10. Microbiological Analysis of Wine

1.10.1. Microscopic Observation
1.10.2. Microscopic Yeast Count: Thoma Chamber and Methylene Blue.
1.10.3. Bacteria Microscopic Count: Petroff's Chamber
1.10.4. Plate Count of Microorganisms: Classical Technique of Serial Dilutions and Membrane Filtration Technique
1.10.5. Rapid Bacterial/Yeast Classification Tests
1.10.6. Other Tech

A program designed for professionals like you, who wish to delve into the microscopic study of the wine process, from its initial phase to its bottling"