With this Postgraduate diploma you will learn about TECH and its implications in the final product of the vineyards in only 6 months"

The speed of industrial processes clashes directly with the quality of the products, since artisanal production has always shown greater advantages in most agri-food products. An example of this is organic and ecological agriculture. The purpose of these systems is to respect the genes of the plantations and to exalt the innate properties of the fruits so that they are reflected in the final product.

In this line, the nature of the grape depends on aspects such as berry size, sugar, total acidity and pH of the wine, among other elements. For this reason, nutritional specialists working in this area must pay attention to the planting process from its first phase and understand the importance of having a well-balanced soil, a key aspect to obtain a quality grape. For this reason, TECH has designed a program that aims to broaden the theoretical and practical knowledge of graduates in Nutrition and other professionals interested in grapevine compounds so that they can master their parameters, using adapted analytical techniques.

It is a 100% online program that allows an intensive monitoring of the subject, being the student the one who chooses the pace of study, time and place. In addition, TECH has called on a team of experts who will transmit all their knowledge in the real scenario of action so that the specialists not only have theoretical notions, but also enter into practice from the advice of experts versed in Enological Chemistry. An academic opportunity that stands out from the rest by providing a multitude of audiovisual materials in various formats and by offering a reference guide that can be downloaded, so that students can have it even after completing the program.

Sign up now to delve into specific analyses for the control of raw materials and access new possibilities for scientific study”

This Postgraduate diploma in Enological Chemistry 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
• 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

Delve into the methods of counting microorganisms and microscopic identification of microbial groups to become an expert in chemical analysis of wine properties”

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. 

The oak barrel plays a fundamental role in its interaction with the wine. Get to know all the ins and outs of this stage of winemaking thanks to a fully digital titration"

Thanks to TECH, you will be able to identify errors in the elaboration of barrels that can influence the properties of the final product"

The content of this Postgraduate diploma in Enological Chemistry has been meticulously designed by professionals working in the field of wine microbiology and its gastronomic study. A team selected to transmit all their theoretical and practical knowledge to the students through a complete and rigorous program. In addition, TECH applies the innovative Relearning methodology, which exempts the student from cumbersome hours of study. A system that will allow you to become an expert, delving into the elements that influence the nutritional composition of wine in a simple and gradual way. In this way, the 100% online study is adapted to the work and personal needs of the specialists. 

TECH has developed a comprehensive program with which you will examine the mechanism of action of antimicrobial compounds and control spoilage microorganisms”

Module 1. Grape and Wine Compounds. Analytical Techniques

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

1.1.1. Vegetative and Reproductive Cycle of the Grapevine
1.1.2. Morphological Description and Composition of the Bunch
1.1.3. Chemical Composition of the Fruit

1.2. Chemical Composition of Must and Wine

1.2.1. Sugars
1.2.2. Organic acids
1.2.3. Nitrogen Compounds
1.2.4. Minerals
1.2.5. Polyphenols
1.2.6. Vitamins
1.2.7. Volatile Compounds

1.3. Organic Acids

1.3.1. Organic Acids
1.3.2. Main Acids in Grapes
1.3.3. Main Acids in Fermentation

1.4. Polyphenols

1.4.1. Non-Flavonoid Compounds
1.4.2. Flavonoids
1.4.3. Modifications of Phenolic Compounds During Ripening

1.5. Sugars

1.5.1. Structure and Classification
1.5.2. Glucose and Fructose
1.5.3. Other Sugars
1.5.4. Chemical Properties
1.5.5. Pectins

1.6. Nitrogen Compounds

1.6.1. Total Nitrogen and Assimilable Nitrogen
1.6.2. Amino Acids
1.6.3. Proteins
1.6.4. Other Forms of Nitrogen

1.7. Aromas and Other Volatile Compounds

1.7.1. Varietal Aroma
1.7.2. Volatile Components of the Pre-Fermentative Stage
1.7.3. Volatile Components of the Fermentative Stage
1.7.4. Volatile Constituents of Wine During Storage

1.8. Enzymes

1.8.1. Polyphenoloxidases
1.8.2. Aldehyde and C6 Alcohol Forming Enzymes
1.8.3. Glycohydrolase Enzymes
1.8.4. Proteolytic Enzymes

1.9. Classical Enological Analysis

1.9.1. Acid Analysis Methods
1.9.2. Sugar Analysis Methods
1.9.3. Methods of Alcohol Analysis
1.9.4. Methods of Polyphenol Analysis
1.9.5. Methods of Wine Additive Analysis

1.10. Advanced Enological Analysis

1.10.1. Liquid Chromatography: Enological Applications
1.10.2. Gas Chromatography: Enological Applications
1.10.3. Electronic Organoleptic Analysis

Module 2. Enological Microbiology

2.1. Yeast

2.1.1. Yeast Strains in Winemaking
2.1.2. Nutritional Requirements
2.1.3. Nitrogen
2.1.4. Growth Factors
2.1.5. Survival
2.1.6. Metabolism
2.1.7. Glucose, Sulfhydric, Glycosidases, Hand Proteins, Aromatic Compounds

2.2. Lactic Acid Bacteria

2.2.1. Types of Lactic Acid Bacteria in Winemaking
2.2.2. Nutritional Requirements and Factors Affecting Growth and Viability in Wine
2.2.3. Metabolism
2.2.4. Sugars, Organic Acids, Nitrogenous Compounds, Glycerol Degradation, Aromatic Compounds

2.3. Acetic Acid Bacteria

2.3.1. Yeast Strains in Winemaking
2.3.2. Nutritional Requirements
2.3.3. Nitrogen, Growth Factors and Survival
2.3.4. Metabolism
2.3.5. Glucose, Hydrogen Sulfide, Glycosidases, Hand Proteins and Aromatic Compounds

2.4. Fungi and Other Microorganisms

2.4.1. Common Strains in Wine
2.4.2. Nutritional Requirements
2.4.3. Nitrogen, Growth Factors and Survival
2.4.4. Metabolism
2.4.5. Glucose, Mycotoxins and Aromatic Compounds

2.5. Microbial Ecology During Winemaking

2.5.1. Saccharomyces and Non-Saccharomyces Yeasts in Grape/Must, ALF and Post ALF
2.5.2. Dekkera/Brettanomyces in Grapes/Must, ALF and Post ALF
2.5.3. Lactic Acid Bacteria in Grapes/Must, ALF, MLF and Post MLF
2.5.4. Microbial Interactions
2.5.5. Saccharomyces/Oenococcus, Saccharomyces/Lactobacillus, Oenocococcus/Pediococcus/Lactobacillus

2.6. Importance of Malolactic Fermentation (MLF)

2.6.1. Advantages of MLF
2.6.2. Spontaneous vs. Directed MLF
2.6.3. Starter Cultures
2.6.4. Co-Inoculation vs. Sequential MLF
2.6.5. Climate Change and Microbiological Stability

2.7. Wine Alterations

2.7.1. Wine Altering Microorganisms
2.7.2. Acetobacter, Dekkera/Brettamomyces, Veil/Biofilm Yeasts, Saccharomycodes, Zygosaccharomyces
2.7.3. Defects in Wines Associated with Microorganisms
2.7.4. Volatile Acidity, Ethyl Carbamate, Mouse Aroma, Post MLF Lactic Bacteria Growth
2.7.5. Geranium Aroma, Biogenic Amines, Acrolein, Mannitol, Viscosities, Tartaric Turnaround

2.8. Control of the Growth of Microorganisms

2.8.1. Microbicidal Substances: Sulfur Dioxide, Dimethyl Dicarbonate, Lysozyme
2.8.2. Microbiostatic Substances: Sorbic Acid, Chitosan, Fumaric Acid and Others
2.8.3. Removal of Microorganisms by Physical Methods: Nominal, Absolute and Tangential Filtration

2.9. Biological Cleaning and Disinfection in the Winery

2.9.1. Detergents, Cleaners and Surfactants: Alkali, Acids, Surfactants
2.9.2. Disinfectants: Iodine, Quaternary Ammonium Compounds, Sulfur Dioxide, Peroxides and Chlorine
2.9.3. Derivatives, Ozone, Hot Water and Steam

2.10. Microbiological Analysis of Wine

2.10.1. Microscopic Observation
2.10.2. Microscopic Yeast Count: Thoma Chamber and Methylene Blue
2.10.3. Bacteria Microscopic Count: Petroff's Chamber
2.10.4. Plate Count of Microorganisms: Classical Technique of Serial Dilutions and Membrane Filtration Technique
2.10.5. Rapid Bacterial/Yeast Classification Tests
2.10.6. Other Techniques

Module 3. Importance of the Oak Barrel in Wine Aging

3.1. Importance of Oak for Barrel Manufacturing

3.1.1. Use of the Barrel History
3.1.2. Knowledge about Cooperage Wood
3.1.3. Use of Barrels in Dry White Wines
3.1.4. Use of Barrels in Red Wines

3.2. Oak

3.2.1. Morphology and Anatomy
3.2.2. Botanical Differentiation and Origins
3.2.3. Notion of Grain and Porosity

3.3. Wood Selection

3.3.1. Selection in the Forest
3.3.2. Selection at the Sawmill
3.3.3. Selection in the Cooperage

3.4. Drying and Seasoning of the Wood

3.4.1. Drying the Wood
3.4.2. Seasoning the Wood
3.4.3. Importance of Microorganisms During Drying

3.5. Barrel Manufacturing

3.5.1. The Transformation of the Staves
3.5.2. Assembly of the Staves
3.5.3. The Toasting of the Barrel
3.5.4. Manufacture of the Barrel Tops
3.5.5. Finishing the Barrel

3.6. Aromatic Contributions of Oak Barrels

3.6.1. Aromatic Contributions of French Oak
3.6.2. Aromatic Contributions of American Oak
3.6.3. Aromatic Contributions of Eastern European oak

3.7. Oak Tannin

3.7.1. The Elagitannins
3.7.2. Enological Interest
3.7.3. Importance of Tannin in the Structure of Wine
3.7.4. Kinetics of Tannin Release from the Barrel in Time

3.8. The Barrel, an Impermeable and Porous Container

3.8.1. Impermeability of the Barrel
3.8.2. Porosity of the Barrel
3.8.3. Importance of the Barrel in the Aging Process

3.9. The Good Use of Oak Barrels

3.9.1. Reception of New Barrels
3.9.2. Maintenance of the Barrels Over Time
3.9.3. Repair of Leaks

3.10. The Second Life of Oak Barrels

3.10.1. The Interest of the Second-Hand Barrel
3.10.2. The Use of Second-Hand Barrels for Spirits
3.10.3. Alternatives to Enological Use

A program designed for professionals like you, who understand the future of Enology, taking into account the nutritional processes that enrich the final product”