Yeasts are present in the fruit of the vine. Discover with this Postgraduate certificate how to balance their levels in fermentation and master the chemical composition in its entirety" 

In the ranking of the best wines in the world, French and Italian wines are the star products. However, there are more world-renowned wineries. To be part of this conglomerate of companies, it is essential that the organizations have highly qualified professionals who are focused on improving the product, from the techniques of their production processes, the tools and the final quality of this. This reality is the one that has caused the interest of specialists to obtain knowledge in the latest advances in this field, such as the intervention with drones in the fields of exploitation.

For this reason TECH has designed a program aimed at graduates in Engineering and other professionals interested in sensory analysis and organoleptic alterations of wines. By taking this program, students will be able to visually, olfactorily and gustatorily evaluate all types of wines and prevent the formation of sulfur or reduction odors, as well as promote the use of ecological and non-allergenic preservation methods, trying to reduce the doses of sulfur dioxide in wines. All this, in order to optimize the satisfaction of the ultimate consumer.

TECH achieves exhaustive training in just 6 weeks. Thanks to the incorporation of multiple pedagogical tools that dynamize and streamline the academic process. The learning process is 100% online in order to facilitate the study and allow the adaptation of the pace to the personal and professional needs of the enrolled specialists. In this way, they will be able to combine the Postgraduate Certificate with the rest of their daily life activities, such as their job. In addition, TECH has the support of an experienced teaching team in the wine area to guarantee the correct instruction of the students.

Distinguish yourself from other engineering professionals by training in a booming market that requires highly qualified specialists"

This Postgraduate certificate in Tasting and Recognition of Defects in Wines contains the most complete and up-to-date program on the market. The most important features include: 

• The development of case studies presented by experts in innovation in Enological Engineering and Viticulture
• The graphic, schematic and eminently practical contents with which it is conceived provide Scientific information on those 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

Have you not yet mastered the alterations due to sulfur compounds in wine and their reduction? Take part in the evolution of winemaking, thanks to the theoretical and practical knowledge offered by TECH"

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, through which 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 experts. 

With this program you will get all the keys in the conservation and service of different types of wines, such as decanting and aeration, to improve your skills in wine tasting"

You are just one click away from entering the world of wine tasting and the recognition of instability in wines, are you in? "

The structure of this Postgraduate certificate in Tasting and Recognition of Defects in Wines has been designed in collaboration with the team of expert teachers in the wine industry. This feature, together with the rest of the academic facilities offered by TECH, is an endorsement for the contents and makes the academic experience simple and enriching. In addition, the 100% online mode of the Technological University allows the program to be followed from any place and at any time, without having to travel or set schedules. Likewise, from the first module, students will work with the Relearningmethodology, which will facilitate the assimilation of the syllabus, among other advantages. 

TECH puts at your disposal all the latest pedagogical tools so that perfecting your skills is a simple, agile and effective task in practice"

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. Changes Due to Yeasts

1.7.1. Refermentation
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

A program designed for professionals like you, who go the extra mile and want to incorporate new technological strategies into wine production"