Thanks to this Professional master’s degree you will analyze the new enological paradigm and how scientific-technological projects can influence it"

Nowadays, limited resources are one of the major concerns for industries and citizens themselves as consumers. For this reason, new alternatives have emerged for cases such as lack of soil, which are solved with engineering and result in vertical agriculture. This and other advances have been possible thanks to studies in the agricultural and food industry. Aware of the active participation of this production in the economic activity as a whole, the business industry has turned to research.

This is a sector that has shown great growth in recent years and with which professionals have found solutions to environmental, production and food problems. The strong interrelationship between the food industry and other sectors makes it essential to adapt this field to future sustainable trends. This is why the wine industry has sought ways to automate its processes to speed up time-consuming production through traditional winemaking. This is precisely where the engineers and their skills at Idiogram Technologies come in, developing packaging that is more respectful of the natural environment and even innovative tools such as sono-densitometry, which makes it possible to monitor wine fermentation from inside the barrels.

Given the strong demand for highly qualified professionals in agricultural and food technology, TECH has developed a qualification that addresses aspects such as thermodynamics, fermentation processes, aging, among others. This is a 100% online program with which students will acquire extensive knowledge about the analytical techniques of wine parameters and the handling of winery machinery, from anywhere in the world. A unique experience, with experts in Enology to teach the entire syllabus to the specialists. In addition, they will be provided with theoretical and practical materials during the 12 months of qualification, so that, after completing the study, they will master all the techniques of stabilization and clarification of wines and can enter the exciting world of winemaking.

Drive your career towards new technologies in agricultural wine production and preservation to streamline your organization's service and maximize your profits"

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: 

• Case studies presented by experts in Enological Engineering and Viticulture
• 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 assignments
• Content that is accessible from any fixed or portable device with an Internet connection

With TECH you will deepen your understanding of the wine paradigm and be able to produce wines of different types with efficient techniques that ensure the highest quality product"

The program’s teaching staff includes professionals from the industry who contribute their work experience to this 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 learn in 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 academic year For this purpose, the students will be assisted by an innovative interactive video system created by renowned and experienced experts.

Bet now on the agricultural and food industry and discover how your own engineering projects can help its development in the present and future"

Join the change in agricultural production and acquire extensive skills in environmental protection from sustainability"

The contents of this program have been carefully designed by a team of professionals who have contributed their knowledge based on Agricultural Engineering and Microbiology. Thanks to their collaboration, the student will understand the subject in a simple and agile way. A program that develops, from a practical point of view, the elaboration of dry wines, sweet wines, wines from grapes with noble rot, pacified, frozen, fermented with veil, aged red wines, carbonic macerations, and sparkling wines. In addition, TECH applies the innovative Relearning methodology, so that students do not have to invest long hours of memorization in the program and can assimilate the contents gradually, without having to do without other areas of their lives.

A program developed by viticulture experts who will give you the keys to understand pruning, soil maintenance and specific machinery in the vineyard environment"

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. Prefermentation Processes
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 Compounds
10.9. Changes in Wine Due to Lactic Acid Bacteria
10.10. Alterations Due to Acetic Bacteria

A program designed for professionals like you, who are looking to develop the wine industry with the most effective processes for efficient results"