Become an expert in the elaboration process of the best wines and offer your visitors a first class wine tourism experience”

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 methodology (the most internationally recognized postgraduate learning methodology) with Harvard Business School case studies. A complex balance of traditional and state-of-the-art methods, within the most demanding academic framework.   

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 Postgraduate diploma has been designed to offer professionals in the tourism sector the most exhaustive knowledge of the chemical processes that affect the flavor, aroma, texture and color of the best wines. For this purpose, it has an advanced syllabus, elaborated by specialists in the sector who approach the most complex chemical concepts in a simple way.

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

Syllabus

This Postgraduate diploma offers students a theoretical and practical approach to Enological Chemistry based on innovative pedagogical resources, developed by a team with a proven track record in the sector.

In this way, the professionals will learn about grape and wine compounds, the most advanced techniques currently used, as well as enological microbiology and its contribution to the wide variety of aromas and flavors of different types of wines.

In addition, through numerous additional teaching materials such as video summaries of each topic, videos in detail, specialized readings or case studies, the graduates will be able to delve deeper into oak barrel-aged wines.

All of this learning is perfectly compatible with the highest responsibilities. Students only need an electronic device (cell phone, tablet or computer) to access the most advanced content at any time of the day.

So, without attendance, or classes with fixed schedules, the graduates will be able to improve their professional aspirations through a unique Postgraduate diploma in the academic panorama.

This Postgraduate diploma takes place over 6 months and is divided into 3 modules:

Module 1. Grape and Wine Compounds. Analytical Techniques
Module 2. Enological Microbiology
Module 3. Importance of the Oak Barrel in Wine Aging

Where, When and How is it Taught?

TECH offers the possibility of developing this Postgraduate diploma in Enological Chemistry in a totally online way. 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. 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

Learn about special fermentations to obtain the most distinguished wines through this university program"