With this Professional master’s degree you will master the specific protocols in winemaking and delve into its intricacies in just 12 teaching months” 

The growing technological revolution brings with it a speed in natural processes that corrupts their traditional development. The wine industry is one of the sectors that must take the greatest care when developing their products, since from maceration and fermentation to bottling, they require demanding protocols that must take into account enological microbiology. The experts in this area, who will analyze its composition, are highly qualified nutritionists with a strong background in the application of new optimal techniques for the study of its properties.

For this reason TECH has developed a Professional master’s degree that addresses the compounds of grapes and wine, as well as the multiple analytical techniques that include the chemical composition of the grape must, organic acids, polyphenols and sugars, among many other constituent elements. This program is aimed at nutrition professionals and other specialists who wish to learn more about the aromas and volatile compounds in wine, as well as its structure and classification according to each typology, whether white, rosé or red. 

In addition, TECH has developed the qualification in a 100% online option to enable working professionals who are committed to digital learning, allowing them to balance their studies with their private life, in order to be able to attend the program. In turn, TECH has carefully selected a team of experts in Microbiology, Viticulture and Enology to develop and teach the knowledge of this Professional master’s degree. In this way, from the first content module, students will enjoy audiovisual and additional materials that make the program a unique and enriching experience with which to prepare themselves to develop their functions as nutritionists in the winemaking sector. 

Distinguish yourself in a booming sector and join what is considered to be the technological solution of the future in medical development”

This Professional master’s degree in Enology contains the most complete and up-to-date scientific program on the market. The most important features include:

• The development of practical cases presented by experts in Nutrition and Biological Sciences
• The graphic, schematic, and practical contents with which they are created, provide scientific and 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 work
• Content that is accessible from any fixed or portable device with an Internet connection

Join the change in the technological evolution of nitrogen compounds and increase your skills in the generation of amino acids" 

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 prepare for 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, the students will be assisted by an innovative interactive video system created by renowned and experienced experts.

Boost your career in grape nutritional research in the winemaking process"

Expand your knowledge in the conservation of the nutritional value of grapes, through enological applications such as liquid chromatography"

The contents of this program have been carefully designed by a team of professionals who have contributed their knowledge based on viticulture. Thanks to its contribution, students will understand in a simple and pedagogical way the subject matter, which goes from the preparation of soil planting to sensory analysis and organoleptic alterations of wines. For this, TECH applies the innovative Relearning methodology, which offers study guarantees, allowing a gradual assimilation of content through theoretical and practical content.

A program developed for you to approach the chemical composition of grapes, must and wine and to be able to discern which production process is the most suitable for winemaking according to the final product"

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. Pre-Fermentation Actions
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 Compo

A program designed for specialists like you, who wish to highlight the enological importance of compounds at all stages of winemaking"