With this Postgraduate diploma you will master the microbiological instabilities in wine and know how to identify them with practical examples in only 6 academic months”

Satisfying the consumer and maximizing business profits is the goal of every industry. The role of the nutritionists who are dedicated to this field and who are responsible for ensuring that wines have certain characteristics according to each case, is fundamental to achieve this. In addition, the habitual consumer has changed and is now much more demanding in terms of the mouth feel, texture, smell and taste of a wine. Therefore, in order to meet the demands, the specialists must make sure that the specific sensory profiles are met in each product with great precision.

The interpretation of food characteristics is directly influenced by the organoleptic compounds applied to it. In this sense, there is a strong demand from companies to have professionals who are up to date with the latest analytical techniques and ensure a quality product. For this reason, TECH has designed a specific program that lasts only 6 months and with which students will be able to master the sensory analysis of wine. An experience that integrates a team of expert oenologists in Gastronomy and that will provide the professional with exhaustive knowledge at the height of the demands of the sector.

In addition, this Postgraduate diploma in Sensory Analysis in Enology, corresponds to a design adapted to the new media that facilitates student learning, thanks to its 100% modality and its audiovisual content. Students will also have a downloadable reference guide that they can access even without Internet, once they have saved it on their device. This opens up a range of possibilities for specialists who wish to train remotely with all the guarantees of success and with the endorsement of professionals who are already working in the wine business area.

Enroll now in a program that will give you the time to study and work at the same time with the guarantee of a thorough training in the wine area”

This Postgraduate diploma in Sensory Analysis in Enology 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 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

Get into the clarification and analysis of different types of wines, thanks to the knowledge that TECH offers you and that will make you stand out in the labor market”

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. 

Have you not yet mastered oxygen control applicable to winemaking? Avoid the accelerated evolution of wines by taking this Postgraduate diploma in just 6 months"

Analyze the composition of the barrel material and discover how it can affect the physicochemical stability of the wine product through a 100% online program"

The syllabus of this Postgraduate diploma in Sensory Analysis in Enology has been designed by experts in the wine area who will be in charge of imparting all the theoretical and practical knowledge of the program and of guiding the enrolled specialists. In addition, students will have at their disposal audiovisual contents in different formats that will make their studies more dynamic so that they can obtain the best performance in their training. At the same time, the Relearning methodology applied by TECH will exempt the professionals from long hours of memorization and will make it possible for them to assimilate the contents of this program in a simple and gradual manner. A 100% online study that adapts to your availability and needs, through case simulations that will prepare you for real cases. 

With this Postgraduate diploma you will be able to investigate the nutritional aspects of wine without leaving aside other areas of your life”

Module 1. Sensory Analysis and Organoleptic Alterations in Wines

1.1. Chemical composition of wine. Organoleptic impact

1.1.1. Acids in Must and Wine
1.1.2. Sugars in Grapes and Wines
1.1.3. Phenolic compounds
1.1.4. Alcohol
1.1.5. Aromatic Compounds
1.1.6. Other Wine Components

1.2. Wine Sensory Analysis Procedure

1.2.1. Visual Phase
1.2.2. Smelling Phase
1.2.3. Taste Phase
1.2.4. Conservation and Service of the Different Types of Wines Decanting and Aeration

1.3. Alterations in the Visual Phase of Wine

1.3.1. Evolution of the Color and Increase of Tonality
1.3.2. Presence of Turbidity
1.3.3. Presence of Solids or Precipitates

1.4. Organoleptic Alterations Due to the Grape

1.4.1. Herbaceous Aromas
1.4.2. Chemical and Iodized Tastes
1.4.3. Taste of Damp or Moist Soil

1.5. Alterations Due to Sulfur Compounds in Wine and their Reduction

1.5.1. Formation of Sulfur Compounds During Alcoholic Fermentation
1.5.2. Formation of Hydrogen Sulfide and Mercaptans During Wine Storage
1.5.3. Disulfide Formation
1.5.4. Taste of Light

1.6. Oxidative Alterations of Wine

1.6.1. Oxidative Enzymes from Grapes
1.6.2. Monitoring of Must and Wine Oxidation
1.6.3. Ethanal or Acetaldehyde Formation
1.6.4. Formation of Ethyl Acetate and Other Sensory Negative Acetates

1.7. Yeast Spoilage

1.7.1. Re-fermentation
1.7.2. Wine Flowers
1.7.3. De-Acidification
1.7.4. Formation of Ethyl-Phenols, Stable or "Animal" Odor

1.8. Alterations in Wine Related to Fungi and Certain Volatile Compounds

1.8.1. Bitter Almond Taste
1.8.2. Tricholo Anisole "Cork Taste"
1.8.3. Tetrachloro Anisole and Other Wine Depreciating Compounds

1.9. Changes in Wine Due to Lactic Acid Bacteria

1.9.1. Lactic Acid Pitting
1.9.2. Smoked or Wine Fat
1.9.3. Degradation of Organic Acids
1.9.4. Degradation of Glycerol "Bitterness"

1.10. Alterations Due to Acetic Bacteria

1.10.1. Acetic Acid Pitting
1.10.2. Sugar Breakdown
1.10.3. Wine Acid Transformation

Module 2. Importance of the Oak Barrel in Wine Aging

2.1. Importance of Oak for Barrel Manufacturing

2.1.1. Use of the Barrel History
2.1.2. Knowledge about Cooperage Wood
2.1.3. Use of Barrels in Dry White Wines
2.1.4. Use of Barrels in Red Wines

2.2. Oak

2.2.1. Morphology and Anatomy
2.2.2. Botanical Differentiation and Origins
2.2.3. Notion of Grain and Porosity

2.3. Wood Selection

2.3.1. Selection in the Forest
2.3.2. Selection at the Sawmill
2.3.3. Selection in the Cooperage

2.4. Drying and Seasoning of the Wood

2.4.1. Drying the Wood
2.4.2. Seasoning the Wood
2.4.3. Importance of Microorganisms During Drying

2.5. Manufacture of Barrels

2.5.1. The Transformation of the Staves
2.5.2. Assembly of the Staves
2.5.3. The Toasting of the Barrel
2.5.4. Manufacture of the Barrel Tops
2.5.5. Finishing the Barrel

2.6. Aromatic Contributions of Oak Barrels

2.6.1. Aromatic Contributions of French Oak
2.6.2. Aromatic Contributions of American Oak
2.6.3. Aromatic Contributions of Eastern European oak

2.7. Oak Tannin

2.7.1. The Elagitannins
2.7.2. Enological Interest
2.7.3. Importance of Tannin in the Structure of Wine
2.7.4. Kinetics of Tannin Release from the Barrel in Time

2.8. The Barrel, an Impermeable and Porous Container

2.8.1. Impermeability of the Barrel
2.8.2. Porosity of the Barrel
2.8.3. Importance of the Barrel in the Aging Process

2.9. The Good Use of Oak Barrels

2.9.1. Reception of New Barrels
2.9.2. Maintenance of the Barrels Over Time
2.9.3. Repair of Leaks

2.10. The Second Life of Oak Barrels

2.10.1. The Interest of the Second-Hand Barrel
2.10.2. The Use of Second-Hand Barrels for Spirits
2.10.3. Alternatives to Enological Use

Module 3. Wine Clarification and Stabilization

3.1. Clarification of Red Wines

3.1.1. Clarification of Tannins, Elimination of Harshness and Bitterness
3.1.2. Clarification of Coloring Matter (Anthocyanins)
3.1.3. Substitution of Allergenic Fining Agents in Red Wines
3.1.4. Specific Clarification to Eliminate Microorganisms

3.2. Clarification of White and Rosé Wines

3.2.1. Elimination of Wine Proteins
3.2.2. Elimination of Oxidizable Polyphenols
3.2.3. Substitution of Allergenic Clarification Agents in White and Rosé Wines
3.2.4. Clarification for the Elimination of Microorganisms Prevention of Malolactic Fermentation

3.3. Wine Filtration

3.3.1. Influence of Turbidity on Wine Stabilization
3.3.2. Depth Filtration or Adsorption Filtration: Soil Filtration and Plate Filtration
3.3.3. Tangential Filtration
3.3.4. Direct Membrane Filtration
3.3.5. Other Methods for Wine Purification after Clarification: Centrifuge, Decanter, Flotation

3.4. Stabilization of Potassium Bitartrate in Wine

3.4.1. Origin of Potassium in Grapes and Wine
3.4.2. Cation Exchange
3.4.3. Cold Treatment of Wines
3.4.4. Reverse Osmosis
3.4.5. Use of Potassium Polyaspartate
3.4.6. Carboxymethyl Cellulose and Metatartaric Acid

3.5. Stabilization of Calcium Tartrate

3.5.1. Origin of Calcium in Grapes and Wine
3.5.2. Factors Influencing the Formation of Calcium Tartrate Crystals
3.5.3. Calcium Removal in Wine

3.6. Stabilization of Coloring Matter in Red Wines

3.6.1. Origin and Formation of Anthocyanins in Grapes
3.6.2. Fixation of the Coloring Matter
3.6.3. Anthocyanin-Tannin Condensation
3.6.4. Fixation and Stabilization of Anthocyanins with Polysaccharides

3.7. Instability Caused by Metals

3.7.1. Ferrous Breakdown
3.7.2. Copper Breakdown
3.7.3. Other Physical-Chemical Instabilities

3.8. Microbiological Stabilization of Wine

3.8.1. Microorganisms that Can Grow in Wine and their Origin
3.8.2. Viticultural and Enological Conditions that Favor Microbial Growth
3.8.3. Prevention of Microbial Growth

3.9. Prevention of Bacterial Growth and Elimination

3.9.1. Acetic Acid Bacteria
3.9.2. Oenococcus Oeni
3.9.3. Other Lactic Acid Bacteria: Lactobacillus and Pediococcus

3.10. Preventing the Growth and Elimination of Yeasts and Molds

3.10.1. Bretanomyces
3.10.2. Saccharomyces Cerevisiae
3.10.3. Apiculate Yeasts
3.10.4. Molds

With this Postgraduate diploma you will be able to investigate the nutritional aspects of wine without leaving aside other areas of your life”