With this Postgraduate certificate you will master the microbiological stabilization of wine and its influence on the coloring of the product in only 6 weeks"  

The chemical composition of wines ultimately determines the aroma, taste and color of the product. Therefore, the appearance of microorganisms in the early stages of winemaking is a very delicate aspect of the process, as their influence on the characteristics of the wine can be irreversible. For this reason, studies in recent years in this field have focused on alcoholic fermentation yeasts and malolactic bacteria. Moreover, given the strong competitiveness in the wine industry, companies depend on highly qualified professionals who master the controls, stabilization and fining of wines of different types.

For this reason, TECH offers a comprehensive qualification in the microbiological analysis of red, white and rosé wines and Enotechnics in general. In this way, the enrolled specialists will be able to investigate filtration, the stabilization of potassium bitartrate in wine, as well as calcium tartrate, colorants and the instability that can be caused by metals. A 100% online program that aims to teach students to master the physicochemical instabilities of the wine product and to ensure a nutritional composition that is much more beneficial to the consumer.

Graduates in Nutrition and other professionals interested in wine stabilization will therefore benefit from an education based on new technologies and offered in a 100% online format to reach all students, regardless of their geographical location, language or availability. TECH, in short, offers all possible flexibility to students who will also be able to enjoy this Postgraduate certificate with a group of experienced teachers in Viticulture, who will provide them with theoretical and practical knowledge.

Enroll now to join a transcendent program that delves into the viticultural and enological conditions that favor microbial development in the final product”

This Postgraduate certificate in Enotechnics and Stabilization of Wines 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 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

Are you tired of orthodox programs that fail to capture your attention and limit your learning? With TECH you will have at your disposal a teaching group that will guide you in your qualification"  

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.   

With this program you will obtain all the knowledge to master the physicochemical instabilities that can occur in the components of wine"

Thanks to the 100% online mode of this program in Enotechnics and Stabilization of Wines, you will be the one who adapts the pace of study freely"

The syllabus of this Postgraduate certificate in Enotechnics and Stabilization of Wines has been designed by a team of professionals that TECH has previously chosen according to their resume and their human character. In the contents, students will find a wide range of knowledge on fining of red, white and rosé wines, among other types; the stabilization of this product, filtration by adsorption or other methods and a specific section dedicated to the instability caused by metals that the future nutritional enologist will have to face. All of this, with great facilities by treating the learning process with innovative pedagogical tools such as the Relearningsystem, which exempts the students from long hours of memorization and allows them to assimilate the contents in a simple way.  

Be part of the avant-garde professionals who are at the forefront of winemaking and wine marketing, thanks to this Postgraduate certificate" 

Module 1. Wine Clarification and Stabilization

1.1. Clarification of Red Wines

1.1.1. Clarification of Tannins, Elimination of Harshness and Bitterness
1.1.2. Clarification of Coloring Matter (Anthocyanins)
1.1.3. Substitution of Allergenic Fining Agents in Red Wines
1.1.4. Specific Clarification to Eliminate Microorganisms

1.2. Clarification of White and Rosé Wines

1.2.1. Elimination of Wine Proteins
1.2.2. Elimination of Oxidizable Polyphenols
1.2.3. Substitution of Allergenic Clarification Agents in White and Rosé Wines
1.2.4. Clarification for the Elimination of Microorganisms Prevention of Malolactic Fermentation

1.3. Wine Filtration

1.3.1. Influence of Turbidity on Wine Stabilization
1.3.2. Depth Filtration or Adsorption Filtration: Soil Filtration and Plate Filtration
1.3.3. Tangential Filtration
1.3.4. Direct Membrane Filtration
1.3.5. Other Methods for Wine Purification after Clarification: Centrifuge, Decanter, Flotation

1.4. Stabilization of Potassium Bitartrate in Wine

1.4.1. Origin of Potassium in Grapes and Wine
1.4.2. Cation Exchange
1.4.3. Cold Treatment of Wines
1.4.4. Reverse Osmosis
1.4.5. Use of Potassium Polyaspartate
1.4.6. Carboxymethyl Cellulose and Metatartaric Acid

1.5. Stabilization of Calcium Tartrate

1.5.1. Origin of Calcium in Grapes and Wine
1.5.2. Factors Influencing the Formation of Calcium Tartrate Crystals
1.5.3. Calcium Removal in Wine

1.6. Stabilization of Coloring Matter in Red Wines

1.6.1. Origin and Formation of Anthocyanins in Grapes
1.6.2. Fixation of the Coloring Matter
1.6.3. Anthocyanin-Tannin Condensation
1.6.4. Fixation and Stabilization of Anthocyanins with Polysaccharides

1.7. Instability Caused by Metals

1.7.1. Ferrous Breakdown
1.7.2. Copper Breakdown
1.7.3. Other Physical-Chemical Instabilities

1.8. Microbiological Stabilization of Wine

1.8.1. Microorganisms that Can Grow in Wine and their Origin
1.8.2. Viticultural and Enological Conditions that Favor Microbial Growth
1.8.3. Prevention of Microbial Growth

1.9. Prevention of Bacterial Growth and Elimination

1.9.1. Acetic Acid Bacteria
1.9.2. Oenococcus Oeni
1.9.3. Other Lactic Acid Bacteria: Lactobacillus and Pediococcus

1.10. Preventing the Growth and Elimination of Yeasts and Molds

1.10.1. Bretanomyces
1.10.2. Saccharomyces Cerevisiae
1.10.3. Apiculate Yeasts
1.10.4. Molds

Are you going to be left at the back of the specific qualification in Enotechnics? Join TECH to change your career path and update your skills around the nutritional value of wine”