With this Postgraduate diploma you will master the maturation parameters of red grapes, white grapes and wine varieties that require different styles of elaboration and that intervene in the nutritional value of the product” 

Organic agriculture has been proposed as the solution to the strong production pressure in this area. In addition, this type of plantation takes into account biodiversity and, consequently, it will have an impact on the full benefits of the vine. These are respectful formulas that seek to preserve the genes in the fruit that chemical inputs tend to damage. All focused on obtaining a much more natural product with the properties that make wine beneficial.

Mastering winemaking processes and new technologies should be the goal to be achieved by the organizations involved in its production. However, the frenetic pace of the industry and its high growth make companies look for economic alternatives to the slow production of the product that, for the most part, is detrimental to the final supply in the long term. The quality of the wine will depend on the natural and artificial processes, from the first stage to bottling.

In order to educate graduates in Enological Engineering and other professionals interested in this discipline, TECH has developed a comprehensive 6-month program, which delves into the availability of nutrients for the vines and focuses on the resolution of unnecessary stress situations for the crop. All this, through a 100% online mode that provides facilities and flexibility to students to follow the Postgraduate diploma from anywhere and at any time, having only an electronic device and Internet connection.

Enroll now in a program that will not only teach you to understand grape varieties and wine styles, but will turn you into a multidisciplinary professional capable of providing agricultural solutions”

This Postgraduate diploma in Viticulture 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 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

Thanks to the knowledge that TECH will offer you, you will be able to join the organic change in the plantations to witness the many components that the soil brings to the wine product”

The program’s teaching staff includes professionals from sector who contribute their work experience to this 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. 

Still not familiar with the new green operations? Join this Postgraduate diploma to master the de-stemming and de-budding at key stages of grape development"

In just 6 months, you will perfect your skills in cluster distribution and the vegetative cycle of the vine"

The syllabus of this Postgraduate diploma in Viticulture has been designed by experts in the area who will transmit their knowledge through audiovisual content that is easy to assimilate and that will prepare them for real performance in the work environment through the simulation of cases. In addition, TECH has integrated the innovative Relearning methodology, which it pioneered, to relieve students of the long hours of memorization common in other conventional programs. With this system, specialists will be able to assimilate the contents in a simple and gradual manner, following the program without neglecting other areas of their lives. 

Learn in depth the differentiating characteristics of the red and white wine vinification processes so that you can distinguish yourself from other professionals with a study that will place you in strategic positions in the labor market”

Module 1. Viticulture

1.1. Preparation of the Plantation

1.1.1. Viticultural Soil Science
1.1.2. Interpretation of Soil Analyses
1.1.3. Correct Preparation of the Planting Bed

1.1.3.1. Types of Implements and Work Performed

1.1.4. Analysis of the Different Planting Systems

1.2. Correct Choice of Vine Rootstocks

1.2.1. Types of Vine Rootstocks
1.2.2. Characteristics and Functions of Vine Rootstocks
1.2.3. Vine Nurseries

1.3. Pruning

1.3.1. Pruning Seasons
1.3.2. Execution of Cuts
1.3.3. Control and Disinfection of Wounds

1.4. Soil Maintenance

1.4.1. Plowing

1.4.1.1. Advantages and Disadvantages
1.4.1.2. Types of Tools

1.4.1.2.1. Cultivator
1.4.1.2.2. Inter-Vine Cultivator
1.4.1.2.3. Subsoiler
1.4.1.2.4. Chisel

1.4.1.3. Plowing Seasons

1.4.2. Plant Covers

1.4.2.1. Recommended Species for Cover Crops
1.4.2.2. Planting Systems
1.4.2.3. Maintenance of Green Covers

1.4.3. Inconveniences of Invasive Flora
1.4.4. Control of Invasive Flora

1.5. Rational Control of Pests and Diseases

1.5.1. Main Pests and Diseases of Grapevine
1.5.2. Phytosanitary

1.5.2.1. Contact
1.5.2.2. Penetrants
1.5.2.3. Systemic

1.5.3. Forms of Action of Phytosanitary Products
1.5.4. Ecological Preparations
1.5.5. Biological Control
1.5.6. Correct Application of Phytosanitary Products

1.6. Risk Management

1.6.1. Advantages and Disadvantages of the Different Irrigation Systems

1.6.1.1. Sprinkling
1.6.1.2. Drip
1.6.1.3. Exudation Bands

1.6.2. Water Requirements of Grapevines

1.6.2.1. Irrigation Periods
1.6.2.2. Calculation of Irrigation Requirements

1.6.3. Water Stress

1.7. Green Operation

1.7.1. The Importance of Green Pruning

1.7.1.1. Green Pruning Seasons

1.7.2. Green Pruning
1.7.3. Thinning
1.7.4. Cluster Thinning

1.8. Ripening and Harvesting

1.8.1. Grape Ripening
1.8.2. Advantages and Disadvantages of Grape Harvesting Systems
1.8.3. Harvesting Costs

1.9. Wine Regions of the World

1.9.1. France
1.9.2. Italy
1.9.3. Greece:
1.9.4. Australia and New Zealand
1.9.5. South Africa
1.9.6. U.S.A
1.9.7. South America

Module 2. Grape and Wine Compounds. Analytical Techniques

2.1. Components of the Grape and their Distribution in the Grape Bunch

2.1.1. Vegetative and Reproductive Cycle of the Grapevine
2.1.2. Morphological Description and Composition of the Bunch
2.1.3. Chemical Composition of the Fruit

2.2. Chemical Composition of Must and Wine

2.2.1. Sugars
2.2.2. Organic acids
2.2.3. Nitrogen Compounds
2.2.4. Minerals
2.2.5. Polyphenols
2.2.6. Vitamins
2.2.7. Volatile Compounds

2.3. Organic Acids

2.3.1. Organic Acids
2.3.2. Main Acids in Grapes
2.3.3. Main Acids in Fermentation

2.4. Polyphenols

2.4.1. Non-Flavonoid Compounds
2.4.2. Flavonoids
2.4.3. Modifications of Phenolic Compounds During Ripening

2.5. Sugars

2.5.1. Structure and Classification
2.5.2. Glucose and Fructose
2.5.3. Other Sugars
2.5.4. Chemical Properties
2.5.5. Pectins

2.6. Nitrogen Compounds

2.6.1. Total Nitrogen and Assimilable Nitrogen
2.6.2. Amino Acids
2.6.3. Proteins
2.6.4. Other Forms of Nitrogen

2.7. Aromas and Other Volatile Compounds

2.7.1. Varietal Aroma
2.7.2. Volatile Components of the Pre-Fermentative Stage
2.7.3. Volatile Components of the Fermentative Stage
2.7.4. Volatile Constituents of Wine During Storage

2.8. Enzymes

2.8.1. Polyphenoloxidases
2.8.2. Aldehyde and C6 Alcohol Forming Enzymes
2.8.3. Glycohydrolase Enzymes
2.8.4. Proteolytic Enzymes

2.9. Classical Enological Analysis

2.9.1. Acid Analysis Methods
2.9.2. Sugar Analysis Methods
2.9.3. Methods of Alcohol Analysis
2.9.4. Methods of Polyphenol Analysis
2.9.5. Methods of Wine Additive Analysis

2.10. Advanced Enological Analysis

2.10.1. Liquid Chromatography: Enological Applications
2.10.2. Gas Chromatography: Enological Applications
2.10.3. Electronic Organoleptic Analysis

Module 3. Vinification of White and Rosé Wines

3.1. White Grape Varieties and Wine Styles

3.1.1. Main Varieties in the Iberian Peninsula
3.1.2. Main Varieties in France
3.1.3. Main Varieties in Italy
3.1.4. Main Varieties in South America
3.1.5. Main Varieties in North America
3.1.6. Main Varieties in South Africa
3.1.7. Main Varieties in Australia and New Zealand
3.1.8. Introduction to the Main Processing Styles

3.2. White Grape Ripening Parameters

3.2.1. Ripeness Indexes
3.2.2. Ripeness and Ideal Time of Harvest
3.2.3. Quality Criteria for Reception of White Grapes

3.3. Reception of White Grapes

3.3.1. Harvest and Reception in the Winery
3.3.2. Destemming and Crushing
3.3.3. Maceration and Pressing

3.4. Pre-Fermentation Actions

3.4.1. Protection of Must Against Oxidation
3.4.2. Must Racking and Clarification
3.4.3. Must Corrections

3.5. Alcoholic Fermentation of White Wines

3.5.1. Vatting and Types of Tanks and Vessels for Fermentation
3.5.2. Inoculation of Wine Yeasts, Vat Feet and Spontaneous Fermentations
3.5.3. Nitrogen Feeding and Must Aeration

3.6. Temperature Control

3.6.1. Control of Fermentation Temperature
3.6.2. Control and Analytical Monitoring of Alcoholic Fermentation
3.6.3. Control and Monitoring of the End of Alcoholic Fermentation

3.7. Other Fermentations and Aging of White Wines

3.7.1. Malolactic Fermentation
3.7.2. Aging on Lees
3.7.3. Fermentation and/or Barrel Aging

3.8. Processes of Clarification, Stabilization and Filtration of White Wines

3.8.1. Clarification Processes
3.8.2. Stabilization Processes
3.8.3. Filtration Processes

3.9. Bottling

3.9.1. Control of Pre-Bottling Analytical Parameters
3.9.2. Control of Parameters During Bottling of White Wine
3.9.3. Cork Stoppers and Alternative Closures for White Wine

3.10. Special Fermentations

3.10.1. Ice Wines
3.10.2. Fermentation with Skins
3.10.3. Orange Wines

Module 4. Vinification of Red Wines

4.1. Red Grape Varieties

4.1.1. Main Varieties in the Iberian Peninsula
4.1.2. Main Varieties in France
4.1.3. Main Varieties in Italy
4.1.4. Main Varieties in South America
4.1.5. Main Varieties in North America
4.1.6. Main Varieties in South Africa
4.1.7. Main Varieties in Australia and New Zealand

4.2. Red Grape Ripening Parameters

4.2.1. Ripeness Indexes
4.2.2. The Time of Harvest
4.2.3. Controls on Entry into the Winery

4.3. Reception of Red Grapes

4.3.1. Reception at the Winery
4.3.2. Destemming and Crushing
4.3.3. The Casing Processes
4.3.4. Types of Tanks for the Fermentation of Red Wines

4.4. Alcoholic Fermentation of Red Wines

4.4.1. Pumping-Over and Maceration Processes
4.4.2. Analytical Controls During Alcoholic Fermentation
4.4.3. Fermentative Thermodynamic Controls
4.4.4. Inoculation of Wine Yeasts
4.4.5. Fermentation Kinetics

4.5. End of Alcoholic Fermentation

4.5.1. The Discovery Processes
4.5.2. The Pressing Process
4.5.3. Treatment of Red Wines after Alcoholic Fermentation

4.6. Malolactic Fermentation

4.6.1. Chemical Transformations of Wine
4.6.2. Thermodynamic Processes of MLF
4.6.3. Lactic Bacteria and Inoculation
4.6.4. Co-Inoculation of Bacteria Prior to Alcoholic Fermentation
4.6.5. Analytical Controls during MLF

4.7. The Aging of Red Wines

4.7.1. Preparation before Barrel Aging
4.7.2. Legal Aspects of Red Wine Aging
4.7.3. Analytical Controls During Aging

4.8. Bottling of Red Wines

4.8.1. Clarification Processes
4.8.2. Filtration Processes
4.8.3. Filtering Processes
4.8.4. Control of Pre-Bottling Analytical Parameters

4.9. Bottle Aging Processes

4.9.1. The Importance of the Cork Stopper
4.9.2. Analytical Controls During Bottle Aging
4.9.3. Legal Aspects of Bottle Aging
4.9.4. Other Types of Bottle Sealing for Aging of Red Wines

4.10. Special Fermentations

4.10.1. Carbonic Maceration
4.10.2. Elaborations with Stalks
4.10.3. Sulfite-Free Processes
4.10.4. Special Packaging
4.10.5. Earthenware Jars
4.10.6. Wooden Tanks
4.10.7. Granite Deposits
4.10.8. Technical Concrete Tanks

A program designed for professionals like you, who are committed to their profession and wish to perfect wine analytical techniques in order to offer a higher quality product”