This Professional master’s degree will enable you to lead wine tourism projects in the main destinations that drive the wine industry" 

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” 

The Professional master’s degree is a compilation of the most rigorous and exhaustive information on Enology through a syllabus prepared by a magnificent team specialized in this industry. In this way, students will obtain a complete technical-scientific vision on the production and elaboration of wines, while orienting this knowledge to the leadership of tourism projects of wine experience.

Become an expert in the vinification of white, rosé, red and sparkling wines through this 100% online university program”

Syllabus

The Professional master’s degree in Enology is an intensive program that prepares professionals in the tourism sector to face new challenges and make the right business decisions to prosper in the world of winemaking.
In order to achieve this objective, the students have an advanced syllabus that will lead them to know in depth from the preparation of the vineyard, the correct choice of grapevine rootstocks, analytical techniques to the properties of each grape.
All of this with content prepared by professionals who have contributed their knowledge in Agricultural Engineering and Microbiology, bringing them closer in a much simpler way through innovative pedagogical resources. Among this material, students will find video summaries of each topic, videos in detail, specialized readings or case studies.
A compilation of teaching tools that will provide a theoretical and practical approach to the production of dry wines, sweet wines, aged red wines, carbonic macerations and sparkling wines.
It is a real immersion in the field that will allow you to apply the techniques and methodologies shown in real businesses, focused on providing unique experiences within the wine industry.
A syllabus focused on professional improvement, excellence in business management through a solid knowledge in Enology. In this way, graduates will have access to a 100% online program, perfectly compatible with the highest responsibilities, with no classroom attendance or classes with fixed schedules.
This Professional master’s degree takes place over 12 months and is divided into 10 modules:

Module 1. Viticulture
Module 2. Grape and Wine Compounds. Analytical Techniques
Module 3. Enological Microbiology
Module 4. Vinification of White and Rosé Wines
Module 5. Vinification of Red Wines
Module 6. Vinification of Sparkling Wines
Module 7. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines
Module 8. Wine Clarification and Stabilization
Module 9. Importance of the Oak Barrel in Wine Aging
Module 10. Sensory Analysis and Organoleptic Alterations in Wines

Where, When and How is it Taught?

TECH offers the possibility of studying this Professional master’s degree in Enology completely online. Throughout the 12 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
1.2. Correct Choice of Vine Rootstocks
1.3. Pruning
1.4. Soil Maintenance
1.5. Rational Control of Pests and Diseases
1.6. Risk Management
1.7. Green Operation
1.8. Ripening and Harvesting
1.9. Notions of grapevine physiology
1.10. Wine Regions of the World

Module 2. Grape and Wine Compounds. Analytical Techniques

2.1. Components of the Grape and their Distribution in the Grape Bunch
2.2. Chemical Composition of Must and Wine
2.3. Organic Acids
2.4. Polyphenols
2.5. Sugars
2.6. Nitrogen Compounds
2.7. Aromas and Other Volatile Compounds
2.8. Enzymes
2.9. Classical Enological Analysis
2.10. Advanced Enological Analysis

Module 3. Enological Microbiology

3.1. Yeast
3.2. Lactic Acid Bacteria
3.3. Acetic Acid Bacteria
3.4. Fungi and Other Microorganisms
3.5. Microbial Ecology During Winemaking
3.6. Importance of Malolactic Fermentation (MLF)
3.7. Wine Alterations
3.8. Control of the Growth of Microorganisms
3.9. Biological Cleaning and Disinfection in the Winery
3.10. Microbiological Analysis of Wine

Module 4. Vinification of White and Rosé Wines

4.1. White Grape Varieties and Wine Styles
4.2. White Grape Ripening Parameters
4.3. Reception of White Grapes
4.4. Prefermentation Processes
4.5. Alcoholic Fermentation of White Wines
4.6. Temperature Control
4.7. Other Fermentations and Aging of White Wines
4.8. Processes of Clarification, Stabilization and Filtration of White Wines
4.9. Bottling
4.10. Special Fermentations

Module 5. Vinification of Red Wines

5.1. Red Grape Varieties
5.2. Red Grape Ripening Parameters
5.3. Reception of Red Grapes
5.4. Alcoholic Fermentation of Red Wines
5.5. End of Alcoholic Fermentation
5.6. Malolactic Fermentation
5.7. The Aging of Red Wines
5.8. Bottling of Red Wines
5.9. Bottle Aging Processes
5.10. Special Fermentations

Module 6. Vinification of Sparkling Wines

6.1. Sparkling Wines: Definition, Types and Regulations
6.2. Varieties, Ripening and the Grape Harvest
6.3. Reception, Pressing, and Preparation of the Base Wine
6.4. Production Methods and Bubbles
6.5. Traditional Method
6.6. Charmat, Big Bass or Autoclave Method
6.7. Ancestral Fermentations
6.8. Wine Gasification
6.9. World Production Zones. Production Methods
6.10. Expedition and Tasting

Module 7. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines 

7.1. Liqueur Wines: Classification, Varieties and Production Areas
7.2. Vinification of Liqueur Wines: Fortified Wines. Grape Ripening Parameters
7.3. Vinification of Liqueur Wines: Fortified Wines. Production Processes: The Fortified Wine
7.4. Vinification of Liqueur Wines: Liqueur Wines. Winemaking Processes: Aging
7.5. Veiled Wines: Varieties and Production Areas
7.6. Natural Sweet Wines: Varieties and Production Areas
7.7. Natural Sweet Wines: Grape Ripeness Parameters
7.8. Natural Sweet Wines: Production Processes
7.9. Other Sweet Wines: Naturally Sweet Wines. Noble Rot
7.10. Other Sweet Wines: Naturally Sweet Wines: Late Harvest Wines

Module 8. Wine Clarification and Stabilization

8.1. Clarification of Red Wines
8.2. Clarification of White and Rosé Wines
8.3. Wine Filtration
8.4. Stabilization of Potassium Bitartrate in Wine
8.5. Stabilization of Calcium Tartrate
8.6. Stabilization of Coloring Matter in Red Wines
8.7. Instability Caused by Metals
8.8. Microbiological Stabilization of Wine
8.9. Prevention of Bacterial Growth and Elimination
8.10. Preventing the Growth and Elimination of Yeasts and Molds

Module 9. Importance of the Oak Barrel in Wine Aging

9.1. Importance of Oak for Barrel Manufacturing
9.2. Oak
9.3. Wood Selection
9.4. Drying and Seasoning of the Wood
9.5. Barrel Manufacturing
9.6. Aromatic Contributions of Oak Barrels
9.7. Oak Tannin
9.8. The Barrel, an Impermeable and Porous Container
9.9. The Good Use of Oak Barrels
9.10. The Second Life of Oak Barrels

Module 10. Sensory Analysis and Organoleptic Alterations in Wines

10.1. Chemical Composition of Wine. Organoleptic Impact
10.2. Wine Sensory Analysis Procedure
10.3. Alterations in the Visual Phase of Wine
10.4. Organoleptic Alterations Due to the Grape
10.5. Alterations Due to Sulfur Compounds in Wine and their Reduction
10.6. Oxidative Alterations of Wine
10.7. Changes Due to Yeasts
10.8. Alterations in Wine Related to Fungi and Certain Volatile Compounds
10.9. Changes in Wine Due to Lactic Acid Bacteria
10.10. Alterations Due to Acetic Bacteria