Thanks to this specialization you will be able to develop to the maximum the most avant-garde enology in order to elaborate wines of excellent quality"

The development of technology and materials in society has meant an unequivocal advance in terms of optimization, care and efficiency of product storage. While it is true that times change, there are certain activities that do not, or at least are not separated from what they were in their beginnings. With respect to wine storage, wine aging and aging processes have been based on the use of oak barrels. 

Each of the different types of wood used, as well as the storage capacity of the barrels and the time that the beverage remains inside them, provide certain totally different taste, physical, chemical and olfactory characteristics. In specific terms, we will learn why and how oak barrels are used in the aging of wines, and we will analyze the different specificities of the different types of oak at the physical level and the impact they have in contact with the wine. It will determine the different stages in the manufacture of a barrel, from the felling of the tree itself to its arrival at the winery. 

This Postgraduate certificate is intended for any professional in the wine world to learn all the details related to the materials and applications of oak wood in wine preservation. Therefore, students will be able to develop their winemaking skills and move up to the next step in the field of Wine Aging and Breeding, positioning themselves at the helm of a sector that day after day demands the most qualified professionals. 

A 100% online Postgraduate certificate in which the materials, the organization and in general the study methodology are extremely flexible and adaptable to the needs of each student. 

You will learn about clarification and elimination of the components that can depreciate the wine"

This Postgraduate certificate in ##TITULO## contains the most complete and up-to-date scientific program on the market. The most important features include:

• Case studies presented by experts in Enological Engineering and Viticulture
• 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 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

With this Postgraduate certificate you will know and learn every detail about wine barrels and their importance in making a good wine"

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. 

TECH has brought together many key skills from the world of winemaking to make this program a catapult for your future career"

Become a specialist in Wine Aging and Breeding with an innovative and cutting-edge study format in the sector"

All the content included in the syllabus of this Postgraduate certificate has been elaborated with the objective of providing the keys to develop a professional practice in Wine Aging and Breeding. From the first part of the module to the end of it, there will be a tour of each of the parts that make up the theoretical and practical keys of this professional activity. 

In this Postgraduate certificate you will learn the keys related to the use of the different types of oak and the way in which they influence the elaboration of a quality wine"

Module 1. Importance of the Oak Barrel in Wine Aging

1.1. Importance of Oak for Barrel Manufacturing

1.1.1. Use of the Barrel History
1.1.2. Knowledge about Cooperage Wood
1.1.3. Use of Barrels in Dry White Wines
1.1.4. Use of Barrels in Red Wines

1.2. Oak

1.2.1. Morphology and Anatomy
1.2.2. Botanical Differentiation and Origins
1.2.3. Notion of Grain and Porosity

1.3. Wood Selection

1.3.1. Selection in the Forest
1.3.2. Selection at the Sawmill
1.3.3. Selection in the Cooperage

1.4. Drying and Seasoning of the Wood

1.4.1. Drying the Wood
1.4.2. Seasoning the Wood
1.4.3. Importance of Microorganisms During Drying

1.5. Barrel Manufacturing

1.5.1. The Transformation of the Staves
1.5.2. Assembly of the Staves
1.5.3. The Toasting of the Barrel
1.5.4. Manufacture of the Barrel Tops
1.5.5. Finishing the Barrel

1.6. Aromatic Contributions of Oak Barrels

1.6.1. Aromatic Contributions of French Oak
1.6.2. Aromatic Contributions of American Oak
1.6.3. Aromatic Contributions of Eastern European oak

1.7. Oak Tannin

1.7.1. The Elagitannins
1.7.2. Enological Interest
1.7.3. Importance of Tannin in the Structure of Wine
1.7.4. Kinetics of Tannin Release from the Barrel in Time

1.8. The Barrel, an Impermeable and Porous Container

1.8.1. Impermeability of the Barrel
1.8.2. Porosity of the Barrel
1.8.3. Importance of the Barrel in the Aging Process

1.9. The Good Use of Oak Barrels

1.9.1. Reception of New Barrels
1.9.2. Maintenance of the Barrels Over Time
1.9.3. Repair of Leaks

1.10. The Second Life of Oak Barrels

1.10.1. The Interest of the Second-Hand Barrel
1.10.2. The Use of Second-Hand Barrels for Spirits
1.10.3. Alternatives to Enological Use

A program created by industry leaders that seeks to turn you into a specialist in the field of Wine Aging and Breeding"