Become an expert in Viticulture and promote quality wine as a tourist attraction"

Why Study at TECH?

TECH is the world's largest 100% online business school. It is an elite business school, with a model based on the highest academic standards. A world-class center for intensive managerial skills education.   

TECH is a university at the forefront of technology, and puts all its resources at the student's disposal to help them achieve entrepreneurial success"

At TECH Global University

Innovation

The university offers an online learning model that balances the latest educational technology with the most rigorous teaching methods. A unique method with the highest international recognition that will provide students with the keys to develop in a rapidly-evolving world, where innovation must be every entrepreneur’s focus.

"Microsoft Europe Success Story", for integrating the innovative, interactive multi-video system. 

The Highest Standards

Admissions criteria at TECH are not economic. Students don't need to make a large investment to study at this university. However, in order to obtain a qualification from TECH, the student's intelligence and ability will be tested to their limits. The institution's academic standards are exceptionally high...  

95% of TECH students successfully complete their studies.

Networking

Professionals from countries all over the world attend TECH, allowing students to establish a large network of contacts that may prove useful to them in the future.  

100,000+ executives prepared each year, 200+ different nationalities.

Empowerment

Students will grow hand in hand with the best companies and highly regarded and influential professionals. TECH has developed strategic partnerships and a valuable network of contacts with major economic players in 7 continents.  

500+ collaborative agreements with leading companies.

Talent

This program is a unique initiative to allow students to showcase their talent in the business world. An opportunity that will allow them to voice their concerns and share their business vision. 

After completing this program, TECH helps students show the world their talent.

Multicultural Context

While studying at TECH, students will enjoy a unique experience. Study in a multicultural context. In a program with a global vision, through which students can learn about the operating methods in different parts of the world, and gather the latest information that best adapts to their business idea.

TECH students represent more than 200 different nationalities.  

Learn with the best

In the classroom, TECH’s teaching staff discuss how they have achieved success in their companies, working in a real, lively, and dynamic context. Teachers who are fully committed to offering a quality specialization that will allow students to advance in their career and stand out in the business world. 

Teachers representing 20 different nationalities. 

TECH strives for excellence and, to this end, boasts a series of characteristics that make this university unique:   

Analysis

TECH explores the student’s critical side, their ability to question things, their problem-solving skills, as well as their interpersonal skills.  

Academic Excellence

TECH offers students the best online learning methodology. The university combines the Relearning method (postgraduate learning methodology with the best international valuation) with the Case Study. Tradition and vanguard in a difficult balance, and in the context of the most demanding educational itinerary. 

TECH is the world’s largest online university. It currently boasts a portfolio of more than 10,000 university postgraduate programs. And in today's new economy, volume + technology = a ground-breaking price. This way, TECH ensures that studying is not as expensive for students as it would be at another university.   

At TECH, you will have access to the most rigorous and up-to-date case analyses in academia” 

This Postgraduate diploma has been designed with a theoretical-practical perspective that will allow students to learn about the latest developments in Viticulture. An academic itinerary that will lead you to obtain, comfortably, the most important information about the production, elaboration and bottling process of the most relevant white and red wines. All this, moreover, in only 6 months.

Take a step forward in your professional career in the tourism sector and combine your knowledge of wine-making with the creation of new experiences"

Syllabus

This Postgraduate diploma has been created to provide professionals in the tourism sector with a rigorous knowledge of the delicate and arduous task of winemaking. An academic experience that will be a plus in your resume and will allow you to grow professionally in a sector that increasingly bets on the inclusion of wines as the main element of attraction for the visitor.

In this way, the professionals will obtain a solid learning about the choice and preparation of the soil for the cultivation of the vine, as well as the different techniques used by winemakers to obtain white, rosé and red wines. The multimedia didactic material, the specialized readings and the case studies will provide greater dynamism to this Postgraduate diploma and to the acquisition of new concepts.

In addition, thanks to the Relearningmethod, students will be able to progressively advance through the syllabus, consolidate the concepts addressed in a simple way and reduce the long hours of study.

A unique university program in the academic panorama, which offers a 100% online and flexible modality. The graduates only need an electronic device with an Internet connection to view the syllabus at any time of the day. An option that will allow you to perfectly combine the most demanding responsibilities with a first-class university education.

This Postgraduate diploma takes place over 6 months and is divided into 4 modules:

Module 1. Viticulture
Module 2. Grape and Wine Compounds. Analytical Techniques
Module 3. Vinification of White and Rosé Wines
Module 4. Vinification of Red Wines

Where, When and How is it Taught?

TECH offers the possibility of developing this Postgraduate diploma in Viticulture in a totally online way. Throughout the 6 months of the educational program, you will be able to access all the contents of this program at any time, allowing you to self-manage your study time.

Module 1. Viticulture

1.1. Preparation of the Plantation

1.1.1. Viticultural Soil Science
1.1.2. Interpretation of Soil Analyses
1.1.3. Correct Preparation of the Planting Bed

1.1.3.1. Types of Implements and Work Performed

1.1.4. Analysis of the Different Planting Systems

1.2. Correct Choice of Vine Rootstocks

1.2.1. Types of Vine Rootstocks
1.2.2. Characteristics and Functions of Vine Rootstocks
1.2.3. Vine Nurseries

1.3. Pruning

1.3.1. Pruning Seasons
1.3.2. Execution of Cuts
1.3.3. Control and Disinfection of Wounds

1.4. Soil Maintenance

1.4.1. Plowing

1.4.1.1. Advantages and Disadvantages.
1.4.1.2. Types of Tools

1.4.1.2.1. Cultivator
1.4.1.2.2. Inter-Vine Cultivator
1.4.1.2.3. Subsoiler
1.4.1.2.4. Chisel

1.4.1.3. Plowing Seasons

1.4.2. Plant Covers

1.4.2.1. Recommended Species for Cover Crops
1.4.2.2. Planting Systems
1.4.2.3. Maintenance of Green Covers

1.4.3. Inconveniences of Invasive Flora
1.4.4. Control of Invasive Flora

1.5. Rational Control of Pests and Diseases

1.5.1. Main Pests and Diseases of Grapevine
1.5.2. Phytosanitary

1.5.2.1. Contact
1.5.2.2. Penetrants
1.5.2.3. Systemic

1.5.3. Forms of Action of Phytosanitary Products
1.5.4. Ecological Preparations
1.5.5. Biological Control
1.5.6. Correct Application of Phytosanitary Products

1.6. Risk Management

1.6.1. Advantages and Disadvantages of the Different Irrigation Systems

1.6.1.1. Sprinkling
1.6.1.2. Drip
1.6.1.3. Exudation Bands

1.6.2. Water Requirements of Grapevines

1.6.2.1. Irrigation Periods
1.6.2.2. Calculation of Irrigation Requirements

1.6.3. Water Stress

1.7. Green Operation

1.7.1. The Importance of Green Pruning

1.7.1.1. Green Pruning Seasons

1.7.2. Green Pruning
1.7.3. Thinning
1.7.4. Cluster Thinning

1.8. Ripening and Harvesting

1.8.1. Grape Ripening
1.8.2. Advantages and Disadvantages of Grape Harvesting Systems
1.8.3. Harvesting Costs

1.9. Notions of grapevine physiology

1.9.1. Botanical Framework of the Grapevine
1.9.2. Basic Organography of the Grapevine

1.9.2.1. Fruits of the Vineyard

1.9.3. Vineyard Physiology
1.9.4. Phenological States of the Vine
1.9.5. Critical Stages of the Vineyard

1.10. Wine Regions of the World

1.10.1. France
1.10.2. Italy
1.10.3. Greece:
1.10.4. Australia and New Zealand
1.10.5. South Africa
1.10.6. USA
1.10.7. South America

Module 2. Grape and Wine Compounds. Analytical Techniques

2.1. Components of the Grape and their Distribution in the Grape Bunch

2.1.1. Vegetative and Reproductive Cycle of the Grapevine
2.1.2. Morphological Description and Composition of the Bunch
2.1.3. Chemical Composition of the Fruit

2.2. Chemical Composition of Must and Wine

2.2.1. Sugars
2.2.2. Organic acids
2.2.3. Nitrogen Compounds
2.2.4. Minerals
2.2.5. Polyphenols
2.2.6. Vitamins
2.2.7. Volatile Compounds

2.3. Organic Acids

2.3.1. Organic Acids
2.3.2. Main Acids in Grapes
2.3.3. Main Acids in Fermentation

2.4. Polyphenols

2.4.1. Non-Flavonoid Compounds
2.4.2. Flavonoids
2.4.3. Modifications of Phenolic Compounds During Ripening

2.5. Sugars

2.5.1. Structure and Classification
2.5.2. Glucose and Fructose
2.5.3. Other Sugars
2.5.4. Chemical Properties
2.5.5. Pectins

2.6. Nitrogen Compounds

2.6.1. Total Nitrogen and Assimilable Nitrogen
2.6.2. Amino Acids
2.6.3. Proteins
2.6.4. Other Forms of Nitrogen

2.7. Aromas and Other Volatile Compounds

2.7.1. Varietal Aroma
2.7.2. Volatile Components of the Pre-Fermentative Stage
2.7.3. Volatile Components of the Fermentative Stage
2.7.4. Volatile Constituents of Wine During Storage

2.8. Enzymes

2.8.1. Polyphenoloxidases
2.8.2. Aldehyde and C6 Alcohol Forming Enzymes
2.8.3. Glycohydrolase Enzymes
2.8.4. Proteolytic Enzymes

2.9. Classical Enological Analysis

2.9.1. Acid Analysis Methods
2.9.2. Sugar Analysis Methods
2.9.3. Methods of Alcohol Analysis
2.9.4. Methods of Polyphenol Analysis
2.9.5. Methods of Wine Additive Analysis

2.10. Advanced Enological Analysis

2.10.1. Liquid Chromatography: Enological Applications
2.10.2. Gas Chromatography: Enological Applications
2.10.3. Electronic Organoleptic Analysis

Module 3. Vinification of White and Rosé Wines

3.1. White Grape Varieties and Wine Styles

3.1.1. Main Varieties in the Iberian Peninsula
3.1.2. Main Varieties in France
3.1.3. Main Varieties in Italy
3.1.4. Main Varieties in South America
3.1.5. Main Varieties in North America
3.1.6. Main Varieties in South Africa
3.1.7. Main Varieties in Australia and New Zealand
3.1.8. Introduction to the Main Processing Styles

3.2. White Grape Ripening Parameters

3.2.1. Ripeness Indexes
3.2.2. Ripeness and Ideal Time of Harvest
3.2.3. Quality Criteria for Reception of White Grapes

3.3. Reception of White Grapes

3.3.1. Harvest and Reception in the Winery
3.3.2. Destemming and Crushing
3.3.3. Maceration and Pressing

3.4. Pre-Fermentation Actions

3.4.1. Protection of Must Against Oxidation
3.4.2. Must Racking and Clarification
3.4.3. Must Corrections

3.5. Alcoholic Fermentation of White Wines

3.5.1. Vatting and Types of Tanks and Vessels for Fermentation
3.5.2. Inoculation of Wine Yeasts, Vat Feet and Spontaneous Fermentations
3.5.3. Nitrogen Feeding and Must Aeration

3.6. Temperature Control

3.6.1. Control of Fermentation Temperature
3.6.2. Control and Analytical Monitoring of Alcoholic Fermentation
3.6.3. Control and Monitoring of the End of Alcoholic Fermentation

3.7. Other Fermentations and Aging of White Wines

3.7.1. Malolactic Fermentation
3.7.2. Aging on Lees
3.7.3. Fermentation and/or Barrel Aging

3.8. Processes of Clarification, Stabilization and Filtration of White Wines

3.8.1. Clarification Processes
3.8.2. Stabilization Processes
3.8.3. Filtration Processes

3.9. Bottling

3.9.1. Control of Pre-Bottling Analytical Parameters
3.9.2. Control of Parameters During Bottling of White Wine
3.9.3. Cork Stoppers and Alternative Closures for White Wine

3.10. Special Fermentations

3.10.1. Ice Wines
3.10.2. Fermentation with Skins
3.10.3. Orange Wines

Module 4. Vinification of Red Wines

4.1. Red Grape Varieties

4.1.1. Main Varieties in the Iberian Peninsula
4.1.2. Main Varieties in France
4.1.3. Main Varieties in Italy
4.1.4. Main Varieties in South America
4.1.5. Main Varieties in North America
4.1.6. Main Varieties in South Africa
4.1.7. Main Varieties in Australia and New Zealand

4.2. Red Grape Ripening Parameters

4.2.1. Ripeness Indexes
4.2.2. The Time of Harvest
4.2.3. Controls on Entry into the Winery

4.3. Reception of Red Grapes

4.3.1. Reception at the Winery
4.3.2. Destemming and Crushing
4.3.3. The Casing Processes
4.3.4. Types of Tanks for the Fermentation of Red Wines

4.4. Alcoholic Fermentation of Red Wines

4.4.1. Pumping-Over and Maceration Processes
4.4.2. Analytical Controls During Alcoholic Fermentation
4.4.3. Fermentative Thermodynamic Controls
4.4.4. Inoculation of Wine Yeasts
4.4.5. Fermentation Kinetics

4.5. End of Alcoholic Fermentation

4.5.1. The Discovery Processes
4.5.2. The Pressing Process
4.5.3. Treatment of Red Wines after Alcoholic Fermentation

4.6. Malolactic Fermentation

4.6.1. Chemical Transformations of Wine
4.6.2. Thermodynamic Processes of MLF
4.6.3. Lactic Bacteria and Inoculation
4.6.4. Co-Inoculation of Bacteria Prior to Alcoholic Fermentation
4.6.5. Analytical Controls during MLF

4.7. The Aging of Red Wines

4.7.1. Preparation before Barrel Aging
4.7.2. Legal Aspects of Red Wine Aging
4.7.3. Analytical Controls During Aging
4.7.4. Analytical Controls During Aging

4.8. Bottling of Red Wines

4.8.1. Clarification Processes
4.8.2. Filtration Processes
4.8.3. Filtering Processes
4.8.4. Control of Pre-Bottling Analytical Parameters

4.9. Bottle Aging Processes

4.9.1. The Importance of the Cork Stopper
4.9.2. Analytical Controls During Bottle Aging
4.9.3. Legal Aspects of Bottle Aging
4.9.4. Other Types of Bottle Sealing for Aging of Red Wines

4.10. Special Fermentations

4.10.1. Carbonic Maceration
4.10.2. Elaborations with Stalks
4.10.3. Sulfite-Free Processes
4.10.4. Special Packaging
4.10.5. Earthenware Jars
4.10.6. Wooden Tanks
4.10.7. Granite Deposits
4.10.8. Technical Concrete Tanks