With this postgraduate diploma you will learn about general, inorganic and organic chemistry and its applications in the winemaking process in only 6 months" 

If in ancient times, the best wines appeared by chance and through trial and error processes, today the strong demand for this product requires a much more demanding and rapid production. These are protocols in which the grape base is also part of the final result and in which agriculture and technology are already working together. In this sense, it is essential to have specialists who can contribute to the improvement of wine quality and promote the consolidation of companies in a sector with great economic weight worldwide.

In its line of academic rigor, TECH has developed a program that is committed to scientific advances and their collaboration with wineries and viticulture in general. Aware of this new paradigm, specialists who are already working in this business area or are interested in joining this market, must have a specific update in the analytical techniques of grape and wine compounds, their microbiology and the importance of barrels in the aging of wines. An exhaustive training of 450 hours will be obtained by the registered specialist.

In addition, it is a 100% online program that allows students to combine their studies with other areas of their daily lives. In addition, TECH is backed by a team of experts in Enology who will not only share their theoretical knowledge with the students, but will also be able to transmit their own experiences in the real scenario. A unique experience that also offers a multitude of audiovisual materials in various formats and the possibility of downloading the reference guide so that, even after the postgraduate diploma the professionals will have the contents on their electronic devices.

Register now to learn more about the transformation of grapes according to the type of product to be produced, whether white, rosé or red wines"

This postgraduate diploma in Enological Chemistry 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

Delve into the direct relationship between microbiological stability and the problems associated with the different types of wine and their deviations in the winemaking processes, thanks to a team of experts in the area" 

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. 

The oak barrel plays a fundamental role in the aging of wines. Discover now its relationship with the product through this 100% online program with which you will be able to combine your work"

Thanks to TECH, you will learn about the new analytical possibilities to investigate the chemical composition of grapes and wine and you will differentiate yourself from other professionals in your sector"

This postgraduate diploma in Enological Chemistry aims to expand and update the knowledge of engineering graduates so that they can master the new tools in the winemaking scenario and be able to propose alternatives to wine compositions to increase its quality. In just 6 months, TECH will provide students with knowledge in oenological microbiology through a method based 100% on downloadable contents, which will be available even without an Internet connection, once they have been deposited in their electronic equipment. In addition, the study has been designed in a dynamic way to project the students' performance and make the program an enriching experience.

Have you not yet mastered the aromatic contributions of barrels? Enter this field with a multitude of audiovisual materials integrated in a program that adapts to you" 

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
• Deepen in the sensory analysis of wine Aspects to evaluate and how to carry it out
• Identify the organoleptic alterations of the wine

Specific Objectives

Module 1. Grape and Wine Compounds. Analytical Techniques

• Examine the basics of general, inorganic and organic chemistry and their applications in the winemaking process
• Be able to organize and control the transformation of grapes into wine according to the type of product to be elaborated
• Be able to use the knowledge acquired on the composition of grapes and wine and their evolution in making decisions on oenological practices and treatments
• Be able to choose and carry out the necessary analyses for the control of raw materials, oenological products, intermediate products of the winemaking process and final products
• Discover new analytical possibilities to know in depth the chemical composition of grapes and wine

Module 2. Enological Microbiology

• Acquire a global knowledge of enological microbiology
• Analyze wine defects and correctly attribute them to each microbial group
• Fundamentally understand the concept of microbiological stability and be aware of the problems associated with different types of wine and the deviations they can have depending on the time of winemaking
• Examine the mechanism of action of antimicrobial compounds and how to control spoilage microorganisms
• Develop good cellar practices for cleaning and disinfection
• Establish methods for counting microorganisms and microscopic identification of each microbial group

Module 3. Importance of the Oak Barrel in Wine Aging

• Be able to identify and understand the different stages of barrel manufacturing
• Illustrate the elements of differentiation between the different manufacturers
• Be aware that the barrel is not only an aromatic contribution, but also an element of wine stabilization
• Analyze the composition of oak
• Determine the difference between French, American, and Eastern European oak
• Examine the phenomena of interaction between the oak barrel and the wine
• Understand the importance of ellagitannins
• Be able to understand the concept of grain

Meet your objectives, analyze wine defects and be able to correctly associate them to each microbial group"