Thanks to this postgraduate certificate you will learn all the details about what a wine should and should not have, with the most advanced information and study material in the sector"

The wine sector has not stopped growing in recent decades, so one of its most important branches, wine tasting, is no exception. Professionals dedicated to the tasting of this beverage must have certain technical and practical knowledge to be able to perform their work as efficiently as possible. After all, the tasters are the ones who, after the process of grape extraction and its subsequent transformation into wine, will highlight one product over another.

This postgraduate certificate aims to mark a before and after in terms of the career of the different winemakers, seeking a complete specialization in the entire wine production ecosystem. From the main characteristics of the raw material, to the maintenance of the cellars, storage of the beverage and in general everything that can influence the final result of the product. The program is characterized by a diverse but concise content on the chemical bases of wine and how they influence its taste.

The students will be able to deepen in the sensory analysis of wine, recognizing the possible alterations that may arise and analyzing the solutions to the problem and how to avoid their recurrence in the future. During the program, the students will understand that obtaining a good wine goes beyond achieving a good harvest, and they will learn the different adjustments that must be implemented in a production process in order to achieve an exceptional final result.

Likewise, another fundamental pillar of this teaching is the reduction of the ecological footprint that we can leave in any of the practical processes of both cultivation and extraction and exploitation of the wine itself. With the knowledge acquired after this course, in addition to becoming experts in the assertiveness of the quality and taste of a wine, you will also learn to use more ecological and non-allergenic preservation methods, trying to reduce the doses of sulfur dioxide in wines.

A 100% online postgraduate certificate that facilitates the adaptability of the students for the study of the same. With just a device with Internet access you will have everything you need to grow professionally and launch your career a step further.

Knowing the problem is sometimes not enough, you have to know how to correct it by nipping it in the bud. With this program you will learn about what to avoid and what not to avoid when producing wine"

This postgraduate certificate in Tasting and Recognition of Wine Defects 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 gather scientific and practical training 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

Efficient and effective wine preservation is the key to achieving an excellent product, a subject in which you will specialize in 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, 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.

Become a specialist in wine tasting and analysis and boost your professional career"

Learn how to manage wine processing and storage in a sustainable way by enrolling in this postgraduate certificate"

The design of the postgraduate certificate will allow the students to acquire the necessary skills to develop a complete professional work of Tasting and Recognition of Wine Defects. All the contents combined in this course will allow students to specialize and promote professionals in this field on a global scale, enabling them to work in any type of winery or vineyard, placing them at the forefront of a sector in continuous development and growth. This is why TECH establishes a series of general and specific objectives with which its students will feel satisfied.

Thanks to this postgraduate certificate you will obtain the practical and theoretical knowledge with which you will be able to distinguish a great wine"

General Objectives

• Delve into the sensory analysis of wine Aspects to evaluate and how to carry it out
• Identify the organoleptic alterations of the wine
• Analyze the origin of sensory alterations, as well as their correction and prevention methods

Specific Objectives

• Recognize the main compounds in wine and their organoleptic influence
• Know how to visually, olfactorily and gustatorily evaluate all types of wines (dry, sweet, sparkling, etc.)
• 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

You will be able to complete all studies in an efficient and enjoyable way thanks to a quality study methodology"