With this postgraduate certificate you will understand the factors of climate and the biological cycle of the vine that influence the elaboration of special wines in only 150 hours of qualification"

Given the strong latent competitiveness in the wine market, companies are taking a step further. The aim is to perfect the winemaking process, from planting to bottling, taking care not only of the product's aesthetics and taste, but also of its aromas, density and, above all, its nutritional composition. All this requires the support of highly qualified specialists who are up to date with the varieties of special wines and their characteristics.  

For this reason, TECH has designed a program aimed at graduates in Nutrition and other specialists who wish to increase their theoretical and practical skills and optimize the production of specialty wines. A program that pursues the rigor and quality demanded by food professionals and that delves into the variants of wine, such as natural sweets, liqueurs and veil wines, among many others. In turn, this program has the support and endorsement of an experienced teaching group in the area that has been carefully selected to develop the content and impart knowledge to students.  

In addition, TECH has incorporated a set of innovative pedagogical tools that make the academic program an agile and enriching experience. As a result, access to this program is universal and students will be able to learn regardless of their situation, thanks to the flexible time and travel arrangements offered by TECH. In addition, specialists will have a downloadable reference guide which, once saved on their electronic device, can be consulted even without an Internet connection.  

Don't wait any longer, distinguish yourself among the rest of the nutritionists in the wine sector by delving into each of the components and the places of origin of sweet wines”

This postgraduate certificate in Specialty Wines Production 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 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 

You have not yet mastered the composition of late wines? Take part in the control of sugar and acids, thanks to the theoretical and practical knowledge provided by this program"  

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. 

Natural sweet wines with noble rot and veil wines are mostly aged organically. Promote this system thanks to the know-how offered by TECH"

Are you interested in perfecting your skills in the wine industry? Delve into the different wine categories so that you can contribute to the quality of the results"

The main objective of this postgraduate certificate in Specialty Wines Production is to broaden and update the knowledge of graduates in Nutrition and other professionals interested in the chemical and nutritional composition of specialty wines. A program that aims to perfect the skills of specialists, so that they are able to project their interest in the distinction of wines and determine with certainty each of the typologies and their classification. To achieve this, the program will bring students closer to the varieties of liqueur wines, fortified wines, natural sweet wines and their aging, among many other issues.    

Meet your objectives and influence the amount of calories in special wines while preserving their quality and improving the final product" 

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

• Broaden knowledge of the category of specialty wines 
• Determine each type and the classification of the wines that compose it 
• Transmit a part of our culture and heritage that make these wines unique and unrepeatable and are associated with a climate, soils, vine varieties and elaborations that have their own personality 
• Present each of the different wines and their area of origin 
• Encourage the student's interest in identifying each different wine 
• Demonstrate that a deep knowledge of, in this case, special wines, leads us to establish a cultural and patrimonial link 
• Generate sufficient interest in the wines of special elaborations

Enroll now and discover for yourself all the facilities TECH offers you during the 6 weeks of academic qualification"