With this Postgraduate certificate, you will thoroughly investigate the study of enological microbiology in only 6 weeks of academic qualification"

Lactic acid bacteria are vital to reduce, among other problems, the biological acidity of wine. These microorganisms increase the pH, as well as affecting the aroma and color of each type of wine. They are therefore essential in winemaking. However, their control must be demanding in order to comply with the appropriate parameters and obtain the desired result. Nutrition, chemistry and technology work in coordination in this aspect for the production of a food that tends to be more elaborate than it seems at first sight.

On the contrary, some chemical additives cause biogenic amines and the transmission of adverse tastes in the wine. This could cause health complications for consumers, if the product were to be marketed. In order to take care of the grape components and respect the malic acid levels in the food, TECH has developed a specific and rigorous titration around enological microbiology. This program is aimed at nutrition graduates and other professionals interested in the biological components of wine, and is designed to provide them with theoretical and practical training to increase their skills in this field.

In addition, TECH has incorporated in this qualification effective pedagogical tools to facilitate the assimilation of technical concepts by the specialist, without having to invest long hours of memorization common in other orthodox programs. This is possible thanks to the Relearning methodology and the 100% online modality offered by TECH. In addition, students will have a direct communication channel through which they will be able to solve all their questions about the subject with the support of an experienced teaching group in Enology. A unique experience for those who opt for modern and digital teaching, without neglecting rigorousness.

Sign up now to master common genera in wine, such as fungi and beneficial microorganisms”

This Postgraduate certificate in Enological Microbiology 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 eminently practical contents with which it is conceived provide Scientific information on those 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

Microbiological stability is key in the development of a high quality wine end product. Get educated with TECH in this area with an easy-to-follow program"

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.

Offer a wine that causes greater consumer satisfaction, thanks to the knowledge provided by TECH about its nutritional requirements"

Thanks to TECH, you will learn more about the importance of malolactic fermentation in the face of the consequences of climate change"

The main objective of this Postgraduate certificate in Enological Microbiology Specialist is to broaden and update the theoretical and technical knowledge of Nutrition graduates and other professionals interested in the wine sector. TECH manages to effectively instruct students, thanks to the incorporation of dynamic pedagogical tools and the support of a teaching team that will be available to guide the professional in their studies. This is a key opportunity for those specialists who opt for an online program and wish to combine their studies with the rest of their lives.

Project your professional performance towards more ecological methods and discover the benefits of microbicidal substances in the growth of microorganisms"

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

Specific Objectives

• 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

Enroll now in this Postgraduate certificate to broaden your skills in yeast genera in the winemaking process"