With this Postgraduate certificate you will know perfectly the reception, pressing and elaboration of the base wine in only 6 weeks"

Given the exhaustive elaboration required to obtain bubbles in sparkling wines, the wine industry must have professionals who master the levels of sugar, the amount of carbon dioxide dissolved in wine and the pressure at which it is dissolved in the product. All this, from its production to be able to elaborate the bubble, respecting the quality of the must and its clarification. Moreover, being an increasingly demanding sector, the interest is also derived from the speed of the processes that remain efficient for the quality of the final product.

For this reason, and in order to improve the skills of graduates in Nutrition in the oenological field, TECH has developed a program that goes deeper into the definition, typology and regulation of sparkling wines. Thanks to their study, students will be able to optimize production methods and bubbles in the production of sparkling wines. All this, through an enriching learning experience offered by experienced professionals selected by TECH to develop the contents of the program and provide theoretical and practical knowledge to specialists.

In addition, TECH applies the innovative Relearningmethodology with the objective of exempting students from long hours of memorization and enabling the progressive and simple assimilation of the contents. This way, the student is qualified by incorporating, at the same time, theoretical and additional materials such as: video summaries, activities and case simulations, among others. A 100% online education, aimed at professionals who are committed to the online university experience, without having to travel or fixed schedules.

Don't waste any more time, if you want to intervene in the elaboration of sparkling wines as a nutritionist specialized in Enology, join TECH"

This Postgraduate certificate in Sparkling Wine Production contains the most complete and up-to-date scientific program on the market. The most important features include:

• 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 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

The quality of the must and its clarification are going to determine the organoleptic characteristics of the wines you supervise, do you want to do it successfully?"

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. 

Sign up now to discover the traditional, Transfer and Charmat method of Sparkling Wine Production and optimize your service in practice"

Thanks to TECH, you will master the production methods and the bubbly with guarantees"

The syllabus of this Postgraduate certificate in Sparkling Wine Production has been carefully designed by experts in the wine area, who will transmit their knowledge through audiovisual contents that are easy to assimilate. In addition, these experts will prepare students to put their knowledge into practice in the real field of action. In this professional environment, students will be able to contact the teachers through a direct communication channel through which they will be able to solve all their questions about the subject. At the same time, TECH applies the Relearningmethodology, to exempt students from long hours of memorization and to allow them to assimilate all the contents in a gradual and simple way. 

Learn the keys to fermentation in sparkling wines so that you can offer a quality service in your company"

Module 1. Vinification of Sparkling Wines

1.1. Sparkling Wines: Definition, Types and Regulations

1.1.1. Sparkling Wines
1.1.2. Types of Sparkling Wines
1.1.3. OIV Regulation, European Regulation, Other Regulations

1.2. Varieties, Ripening and the Grape Harvest

1.2.1. International Varieties
1.2.2. Types of Sparkling Wines and their Varieties
1.2.3. Ripening Controls and Analytical Parameters
1.2.4. Harvesting

1.3. Reception, Pressing, and Preparation of the Base Wine

1.3.1. Reception and Pressing
1.3.2. The Quality of the Must and Its Clarification
1.3.3. Vinification of the Base Wine
1.3.4. Preparation of the Base Wine

1.4. Production Methods and Bubbles

1.4.1. Production Methods
1.4.2. Dry Inputs
1.4.3. Physical, Rheological and Dynamic Principles
1.4.4. Bubbles in the Glass

1.5. Traditional Method

1.5.1. The Foot of the Vat
1.5.2. The Tirage
1.5.3. Aging
1.5.4. The Expedition

1.6. Charmat, Big Bass or Autoclave Method

1.6.1. Types of Wines and Qualities
1.6.2. The Base Wine
1.6.3. The Foot of the Vat and the Tirage
1.6.4. Clarification, Stabilization, Shipment and Bottling

1.7. Ancestral Fermentations

1.7.1. Fermentation of the Base Wine and Its Preparation
1.7.2. The Second Fermentation
1.7.3. The Expedition

1.8. Wine Gasification

1.8.1. The Base Wine
1.8.2. Carbonation
1.8.3. Operation of Gasification Machines

1.9. World Production Zones. Production Methods

1.9.1. France The Origin Champagne, Cremant, Petillant
1.9.2. Italy. The Masters of the Autoclave Method Prosseco, Asti, Fraciacorta
1.9.3. Spain. The Traditional Method in the Mediterranean Climate Cava
1.9.4. Rest of the World Variety and Innovation

1.10. Expedition and Tasting

1.10.1. The Last Touch: Importance of the Shipping Liquid
1.10.2. The Basics and Vocabulary of Tasting
1.10.3. The Staging with the Consumer

Don't wait any longer to update yourself in a field that is booming among consumers and constantly changing from a technological point of view”