With this postgraduate certificate you will master the microbiological stabilization of wine and its influence on the coloring of the product in only 6 weeks"  

The chemical composition of wines ultimately determines the aroma, taste and color of the product. Therefore, the appearance of microorganisms in the early stages of winemaking is a very delicate aspect of the process, as their influence on the characteristics of the wine can be irreversible. For this reason, studies in recent years in this field have focused on alcoholic fermentation yeasts and malolactic bacteria. Moreover, given the strong competitiveness in the wine industry, companies depend on highly qualified professionals who master the controls, stabilization and fining of wines of different types.

For this reason, TECH offers a comprehensive qualification in the microbiological analysis of red, white and rosé wines and Enotechnics in general. In this way, the enrolled specialists will be able to investigate filtration, the stabilization of potassium bitartrate in wine, as well as calcium tartrate, colorants and the instability that can be caused by metals. A 100% online program that aims to teach students to master the physicochemical instabilities of the wine product and to ensure a nutritional composition that is much more beneficial to the consumer.

Graduates in Nutrition and other professionals interested in wine stabilization will therefore benefit from an education based on new technologies and offered in a 100% online format to reach all students, regardless of their geographical location, language or availability. TECH, in short, offers all possible flexibility to students who will also be able to enjoy this postgraduate certificate with a group of experienced teachers in Viticulture, who will provide them with theoretical and practical knowledge.

Enroll now to join a transcendent program that delves into the viticultural and enological conditions that favor microbial development in the final product”

This postgraduate certificate in Enotechnics and Stabilization of Wines 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
• 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

Are you tired of orthodox programs that fail to capture your attention and limit your learning? With TECH you will have at your disposal a teaching group that will guide you in your qualification"  

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.   

With this program you will obtain all the knowledge to master the physicochemical instabilities that can occur in the components of wine"

Thanks to the 100% online mode of this program in Enotechnics and Stabilization of Wines, you will be the one who adapts the pace of study freely"

The main objective of this postgraduate certificate in Enotechnics and Stabilization of Wines is to introduce Nutrition graduates and other interested professionals to the stabilization and clarification of wines of different varieties. In this way, students will gain knowledge in Enotechnics, including the analysis of the microorganisms that can grow in wine and their origin. In addition, students will learn about methods for cleaning wines after clarification: centrifuge, decanter and flotation, among others. This is an intensive program that aims at perfecting the students' skills for their subsequent implementation.   

Don't wait any longer, achieve your objectives in only 150 academic hours through the learning offered by this postgraduate certificate in Enotechnics and Stabilization of Wines" 

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 

• Be able to identify an organoleptic problem (gustatory, aromatic or visual) and be able to correct it by means of the different types of fining
• Give practical and visual examples to help identify the different instabilities or problems that can occur in a wine
• Determine solutions to avoid the problems of physical-chemical and microbiological instability of wine
• Avoid bad practices in the use of fining agents
• Promote the knowledge of wine altering microorganisms and to know how to avoid their development
• Analyze the filtration methods prior to wine stabilization, and to have the ability to choose the most appropriate one(s) according to the objectives to be achieved
• Make the students aware of the importance of stabilization in order to avoid problems with the final product or its depreciation on the market
• Encourage the student's interest in the use of ecological and non-allergenic products (fining agents) As well as, the choice of stabilization methods that involve less energy expenditure

Enroll now in this postgraduate certificate and enjoy a comprehensive education that offers theoretical and practical materials for you to learn in a dynamic way”