With this Postgraduate diploma you will obtain all the knowledge in the elaboration of white, sparkling, rosé and red wines, among other types, in only 6 academic months” 

When analyzing the quality of wine, nutritionists play a fundamental role, as they are the ones who will detect faults both in the final product and in the winemaking process. These periods in the development of the wine product are key to its outcome. So much so that the material of the barrels in which the wine is deposited is very important for its properties. For this reason, and in response to the lack of specializations aimed at nutritionists who specialize in this area, TECH has developed a complete and rigorous program in Winemaking.

In its line of academic rigor, TECH Global University has designed a program that focuses on scientific advances and their collaboration in 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 on good Winemaking practices, the qualitative possibilities of the different techniques and the importance of barrels in the aging of wines, among many other issues. This is an exhaustive 720-hour specialization course that will qualify specialists enrolled under the academic quality.
 
In this way and thanks to its 100% online mode, the Postgraduate diploma allows one to combine its study with the other areas of the daily life of nutritionists. In addition, TECH is backed by a team of experts versed in oenology who will not only share their theoretical knowledge with students, but will also transmit their own experiences in the real world of Winemaking. A unique experience that integrates a multitude of audiovisual materials in different formats and the simulation of real cases to prepare students for their incorporation into the labor market.

Have you not yet mastered the natural elements involved in Winemaking? Enroll now in a program that will help you understand the importance of aging in oak barrels”

This Postgraduate diploma in Winemaking contains the most complete and up-to-date scientific program on the market. The most important features include: 

• 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 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

Be part of the evolution of the agri-food industry by complying with the deontology of Nutrition and contributing to the development of high quality wines” 

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.

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide immersive education programmed to learn in real situations.

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise during the course. For this purpose, students will be assisted by an innovative interactive video system created by renowned and experienced experts.

Thanks to TECH, you will be able to respectfully delve into the expression of a variety or the terroir of a wine and become an expert in this sector"

Develop new trends in white wines so that you can maximize their organoleptic properties"

The syllabus of this Postgraduate diploma in Winemaking  has been designed in detail by professionals working in the oenological discipline and its gastronomic study. In addition, this program incorporates practical tools with which students will have at their disposal a qualification that goes beyond the theoretical context. All this, through the simulation of real cases and the introduction of audiovisual content in different formats that dynamize the specialization. With TECH's 100% online format, students can adapt the pace of study to their personal and professional needs.

A syllabus developed to provide you with an enriching experience that will place you at the forefront of expert nutritionists specialized in the vinification of various types of wine”

Module 1. Vinification of White and Rosé Wines 

1.1. White Grape Varieties and Wine Styles 
1.2. White Grape Ripening Parameters 
1.3. Reception of White Grapes 
1.4. Pre-Fermentation Processes 
1.5. Alcoholic Fermentation of White Wines 
1.6. Temperature Control 
1.7. Other Fermentations and Aging of White Wines 
1.8. Processes of Clarification, Stabilization and Filtration of White Wines 
1.9. Bottling 
1.10. Special Fermentations 

Module 2. Vinification of Red Wines 

2.1. Red Grape Varieties 
2.2. Red Grape Ripening Parameters 
2.3. Reception of Red Grapes 
2.4. Alcoholic Fermentation of Red Wines 
2.5. End of Alcoholic Fermentation 
2.6. Malolactic Fermentation 
2.7. The Aging of Red Wines 
2.8. Bottling of Red Wines 
2.9. Bottle Aging Processes 
2.10. Special Fermentations 

Module 3. Vinification of Sparkling Wines 

3.1. Sparkling Wines: Definition, Types and Regulations
3.2. Varieties, Ripening and the Grape Harvest 
3.3. Reception, Pressing, and Preparation of the Base Wine 
3.4. Production Methods and Bubbles 
3.5. Traditional Method 
3.6. Charmat, Big Bass or Autoclave Method 
3.7. Ancestral Fermentations 
3.8. Wine Gasification 
3.9. World Production Zones. Production Methods 
3.10. Expedition and Tasting 

Module 4. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines 

4.1. Liqueur Wines: Classification, Varieties and Production Areas 
4.2. Vinification of Liqueur Wines: Fortified Wines. Grape Ripening Parameters 
4.3. Vinification of Liqueur Wines: Fortified Wines. Production Processes: The Fortified Wine 
4.4. Vinification of Liqueur Wines: Liqueur Wines. Winemaking Processes: Aging 
4.5. Veiled Wines: Varieties and Production Areas 
4.6. Natural Sweet Wines: Varieties and Production Areas 
4.7. Natural Sweet Wines: Grape Ripeness Parameters 
4.8. Natural Sweet Wines: Production Processes 
4.9. Other Sweet Wines: Naturally Sweet Wines. Noble Rot 
4.10. Other Sweet Wines: Naturally Sweet Wines: Late Harvest Wines 

A program designed for specialists like you, who pursue excellence in their professional practice to offer nutritional solutions to the devaluation of the wine product caused by soil dryness”