This Postgraduate diploma will make you one of the best specialists in the production of the finest wines" 

Why Study at TECH?

TECH is the world's largest 100% online business school. It is an elite business school, with a model based on the highest academic standards. A world-class center for intensive managerial skills education.   

TECH is a university at the forefront of technology, and puts all its resources at the student's disposal to help them achieve entrepreneurial success"

At TECH Global University

Innovation

The university offers an online learning model that balances the latest educational technology with the most rigorous teaching methods. A unique method with the highest international recognition that will provide students with the keys to develop in a rapidly-evolving world, where innovation must be every entrepreneur’s focus.

"Microsoft Europe Success Story", for integrating the innovative, interactive multi-video system. 

The Highest Standards

Admissions criteria at TECH are not economic. Students don't need to make a large investment to study at this university. However, in order to obtain a qualification from TECH, the student's intelligence and ability will be tested to their limits. The institution's academic standards are exceptionally high...  

95% of TECH students successfully complete their studies.

Networking

Professionals from countries all over the world attend TECH, allowing students to establish a large network of contacts that may prove useful to them in the future.  

100,000+ executives prepared each year, 200+ different nationalities.

Empowerment

Students will grow hand in hand with the best companies and highly regarded and influential professionals. TECH has developed strategic partnerships and a valuable network of contacts with major economic players in 7 continents.  

500+ collaborative agreements with leading companies.

Talent

This program is a unique initiative to allow students to showcase their talent in the business world. An opportunity that will allow them to voice their concerns and share their business vision. 

After completing this program, TECH helps students show the world their talent.

Multicultural Context

While studying at TECH, students will enjoy a unique experience. Study in a multicultural context. In a program with a global vision, through which students can learn about the operating methods in different parts of the world, and gather the latest information that best adapts to their business idea.

TECH students represent more than 200 different nationalities.  

Learn with the best

In the classroom, TECH’s teaching staff discuss how they have achieved success in their companies, working in a real, lively, and dynamic context. Teachers who are fully committed to offering a quality specialization that will allow students to advance in their career and stand out in the business world. 

Teachers representing 20 different nationalities. 

TECH strives for excellence and, to this end, boasts a series of characteristics that make this university unique:   

Analysis

TECH explores the student’s critical side, their ability to question things, their problem-solving skills, as well as their interpersonal skills.  

Academic Excellence

TECH offers students the best online learning methodology. The university combines the Relearning method (postgraduate learning methodology with the best international valuation) with the Case Study. Tradition and vanguard in a difficult balance, and in the context of the most demanding educational itinerary. 

TECH is the world’s largest online university. It currently boasts a portfolio of more than 10,000 university postgraduate programs. And in today's new economy, volume + technology = a ground-breaking price. This way, TECH ensures that studying is not as expensive for students as it would be at another university.   

At TECH, you will have access to the most rigorous and up-to-date case analyses in academia” 

This university program provides graduates with the most advanced and up-to-date knowledge on winemaking. To promote this intensive knowledge, this academic institution provides innovative multimedia resources that will allow you to make a much more dynamic academic journey on the production of white, rosé, red, sparkling and sweet wines. A set of subjects taught by the best specialists in enology today. 

In only 6 months you will enter the exciting world of microbial ecology during the Winemaking process"  

Syllabus

The syllabus of this Postgraduate diploma is structured in such a way that the professionals will be able to acquire an intensive learning of each and every one of the existing types of wines and their elaboration.

An extensive knowledge that has been developed by a team of specialists in the field of Enology and Winemaking. Undoubtedly, a unique opportunity to enter a booming sector through a content that will delve into the main grape varieties, ripening methods, harvesting and final presentation to the consumer.

A whole academic journey of 6 months duration, where students will have video summaries of each topic, videos in detail, specialized readings and case studies that can be accessed at any time of the day, from an electronic device with an Internet connection.

In addition, thanks to the Relearning method, based on the reiteration of content, the professionals will be able to reduce the long hours of study and consolidate the new concepts acquired.

A unique opportunity to climb professionally in the field of wine tourism through a flexible Postgraduate diploma. And the fact is that, without attendance or classes with fixed schedules, students will be able to take this first level program without neglecting other areas of their daily lives. Undoubtedly, an unrepeatable opportunity to progress with an unequaled academic option in the current panorama and with the best experts in the wine sector.

This Postgraduate diploma takes place over 6 months and is divided into 4 modules:

Module 1. Vinification of White and Rosé Wines
Module 2. Vinification of Red Wines
Module 3. Vinification of Sparkling Wines
Module 4. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines

Where, When and How is it Taught?

TECH offers the possibility of developing this Postgraduate diploma in Winemaking completely online. Throughout the 6 months of the educational program, you will be able to access all the contents of this program at any time, allowing you to self-manage your study time.

Module 1. Vinification of White and Rosé Wines 

1.1. White Grape Varieties and Wine Styles

1.1.1. Main Varieties in the Iberian Peninsula
1.1.2. Main Varieties in France
1.1.3. Main Varieties in Italy
1.1.4. Main Varieties in South America
1.1.5. Main Varieties in North America
1.1.6. Main Varieties in South Africa
1.1.7. Main Varieties in Australia and New Zealand
1.1.8. Introduction to the Main Processing Styles

1.2. White Grape Ripening Parameters

1.2.1. Ripeness Indexes
1.2.2. Ripeness and Ideal Time of Harvest
1.2.3. Quality Criteria for Reception of White Grapes

1.3. Reception of White Grapes

1.3.1. Harvest and Reception in the Winery
1.3.2. Destemming and Crushing
1.3.3. Maceration and Pressing

1.4. Prefermentation Processes

1.4.1. Protection of Must Against Oxidation
1.4.2. Must Racking and Clarification
1.4.3. Must Corrections

1.5. Alcoholic Fermentation of White Wines

1.5.1. Vatting and Types of Tanks and Vessels for Fermentation
1.5.2. Inoculation of Wine Yeasts, Vat Feet and Spontaneous Fermentations
1.5.3. Nitrogen Feeding and Must Aeration

1.6. Temperature Control

1.6.1. Control of Fermentation Temperature
1.6.2. Control and Analytical Monitoring of Alcoholic Fermentation
1.6.3. Control and Monitoring of the End of Alcoholic Fermentation

1.7. Other Fermentations and Aging of White Wines

1.7.1. Malolactic Fermentation
1.7.2. Aging on Lees
1.7.3. Fermentation and/or Barrel Aging

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

1.8.1. Clarification Processes
1.8.2. Stabilization Processes
1.8.3. Filtration Processes

1.9. Bottling

1.9.1. Control of Pre-Bottling Analytical Parameters
1.9.2. Control of Parameters During Bottling of White Wine
1.9.3. Cork Stoppers and Alternative Closures for White Wine

1.10. Special Fermentations

1.10.1. Ice Wines
1.10.2. Fermentation with Skins
1.10.3. Orange Wines

Module 2. Vinification of Red Wines

2.1. Red Grape Varieties

2.1.1. Main Varieties in the Iberian Peninsula
2.1.2. Main Varieties in France
2.1.3. Main Varieties in Italy
2.1.4. Main Varieties in South America
2.1.5. Main Varieties in North America
2.1.6. Main Varieties in South Africa
2.1.7. Main Varieties in Australia and New Zealand

2.2. Red Grape Ripening Parameters

2.2.1. Ripeness Indexes
2.2.2. The Time of Harvest
2.2.3. Controls on Entry into the Winery

2.3. Reception of Red Grapes

2.3.1. Reception at the Winery
2.3.2. Destemming and Crushing
2.3.3. The Casing Processes
2.3.4. Types of Tanks for the Fermentation of Red Wines

2.4. Alcoholic Fermentation of Red Wines

2.4.1. Pumping-Over and Maceration Processes
2.4.2. Analytical Controls During Alcoholic Fermentation
2.4.3. Fermentative Thermodynamic Controls
2.4.4. Inoculation of Wine Yeasts
2.4.5. Fermentation Kinetics

2.5. End of Alcoholic Fermentation

2.5.1. The Discovery Processes
2.5.2. The Pressing Process
2.5.3. Treatment of Red Wines after Alcoholic Fermentation

2.6. Malolactic Fermentation

2.6.1. Chemical Transformations of Wine
2.6.2. Thermodynamic Processes of MLF
2.6.3. Lactic Bacteria and Inoculation
2.6.4. Co-Inoculation of Bacteria Prior to Alcoholic Fermentation
2.6.5. Analytical Controls during MLF

2.7. The Aging of Red Wines

2.7.1. Preparation before Barrel Aging
2.7.2. Legal Aspects of Red Wine Aging
2.7.3. Analytical Controls During Aging

2.8. Bottling of Red Wines

2.8.1. Clarification Processes
2.8.2. Filtration Processes
2.8.3. Filtering Processes
2.8.4. Control of Pre-Bottling Analytical Parameters

2.9. Bottle Aging Processes

2.9.1. The Importance of the Cork Stopper
2.9.2. Analytical Controls During Bottle Aging
2.9.3. Legal Aspects of Bottle Aging
2.9.4. Other Types of Bottle Sealing for Aging of Red Wines

2.10. Special Fermentations

2.10.1. Carbonic Maceration
2.10.2. Elaborations with Stalks
2.10.3. Sulfite-Free Processes
2.10.4. Special Packaging
2.10.5. Earthenware Jars
2.10.6. Wooden Tanks
2.10.7. Granite Deposits
2.10.8. Technical Concrete Tanks

Module 3. Vinification of Sparkling Wines 

3.1. Sparkling Wines: Definition, Types and Regulations

3.1.1. Sparkling Wines
3.1.2. Types of Sparkling Wines
3.1.3. OIV Regulation, European Regulation, Other Regulations

3.2. Varieties, Ripening and the Grape Harvest

3.2.1. International Varieties
3.2.2. Types of Sparkling Wines and their Varieties
3.2.3. Ripening Controls and Analytical Parameters
3.2.4. Harvesting

3.3. Reception, Pressing, and Preparation of the Base Wine

3.3.1. Reception and Pressing
3.3.2. The Quality of the Must and Its Clarification
3.3.3. Vinification of the Base Wine
3.3.4. Preparation of the Base Wine

3.4. Production Methods and Bubbles

3.4.1. Production Methods
3.4.2. Dry Inputs
3.4.3. Physical, Rheological and Dynamic Principles
3.4.4. Bubbles in the Glass

3.5. Traditional Method

3.5.1. The Foot of the Vat
3.5.2. The Tirage
3.5.3. Aging
3.5.4. The Expedition

3.6. Charmat, Big Bass or Autoclave Method

3.6.1. Types of Wines and Qualities
3.6.2. The Base Wine
3.6.3. The Foot of the Vat and the Tirage
3.6.4. Clarification, Stabilization, Shipment and Bottling

3.7. Ancestral Fermentations

3.7.1. Fermentation of the Base Wine and Its Preparation
3.7.2. The Second Fermentation
3.7.3. The Expedition

3.8. Wine Gasification

3.8.1. The Base Wine
3.8.2. Carbonation
3.8.3. Operation of Gasification Machines

3.9. World Production Zones. Production Methods

3.9.1. France The Origin Champagne, Cremant, Petillant
3.9.2. Italy. The Masters of the Autoclave Method Prosseco, Asti, Fraciacorta
3.9.3. Spain. The Traditional Method in the Mediterranean Climate Cava
3.9.4. Rest of the World Variety and Innovation

3.10. Expedition and Tasting

3.10.1. The Last Touch: Importance of the Shipping Liquid
3.10.2. The Basics and Vocabulary of Tasting
3.10.3. The Staging with the Consumer

Module 4. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines 

4.1. Liqueur Wines: Classification, Varieties and Production Areas

4.1.1. Fortified Wines, Liqueur Wines and Naturally Sweet Wines
4.1.2. Wine-Growing Areas of Spain
4.1.3. Winegrowing Areas of Portugal and Madeira
4.1.4. Other Areas of the World

4.2. Vinification of Liqueur Wines: Fortified Wines. Grape Ripening Parameters

4.2.1. Climate and the Biological Cycle of the Vine. Ripeness Indexes
4.2.2. The Time of Harvest Acquired Alcoholic Strength
4.2.3. Controls on Entry into the Winery

4.3. Vinification of Liqueur Wines: Fortified Wines. Production Processes: The Fortified Wine

4.3.1. Fermentation Kinetics Young Wine Production
4.3.2. Must Classification Heading Methodology
4.3.3. Types of Alcohols for the Header
4.3.4. Legal Aspects 

4.4. Vinification of Liqueur Wines: Liqueur Wines. Winemaking Processes: Aging

4.4.1. Oxidative Aging
4.4.2. Biological Breeding
4.4.3. Types of Wines: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso
4.4.4. Liqueur Wines

4.5. Veiled Wines: Varieties and Production Areas

4.5.1. Domination of Origin MONTILLA- MORILES
4.5.2. Domination of Origin JEREZ
4.5.3. Domination of Origin  RUEDA
4.5.4. Domination of Origin  CONDADO DE HUELVA
4.5.5. Other Areas for Aging Wines under Veil

4.6. Natural Sweet Wines: Varieties and Production Areas

4.6.1. Spain
4.6.2. Germany
4.6.3. France
4.6.4. Hungary
4.6.5. Other Countries

4.7. Natural Sweet Wines: Grape Ripeness Parameters

4.7.1. Ripeness Indexes
4.7.2. The Time of Harvest
4.7.3. Drying the Grapes Sunning, Raisined

4.8. Natural Sweet Wines: Production Processes

4.8.1. Fermentation Kinetics
4.8.2. Heading Methodology
4.8.3. Types of Alcohols for the Header

4.9. Other Sweet Wines: Naturally Sweet Wines. Noble Rot

4.9.1. Noble Rot
4.9.2. Sauternes
4.9.3. Tokaji
4.9.4. Other Naturally Sweet wines

4.10. Other Sweet Wines: Naturally Sweet Wines: Late Harvest Wines

4.10.1. Picolit, Pacherenc-du-Vic-Bilh, Jurançon, Priorat Sweet Rancios, Fondillón, Malvasía de La Palma and Lanzarote
4.10.2. Muscatel (Navarra, Alicante), Malvasia, Riesling, Gewürztraminer, etc.
4.10.3. Ice Wines: Canada, Austria and Germany

This program will take you through the main methods and techniques of Winemaking around the world"