With this 100% online Master's Degree, you will master the most innovative winemaking techniques and ensure the excellence of the products” 

Enology has become a key sector in the agri-food and tourism industries, combining tradition and innovation to enhance the production and commercialization of high-quality wines. In recent years, the advancement of digital technologies and new winemaking techniques have driven significant changes in this field, requiring specialists to develop more advanced skills. Among the current challenges are the incorporation of sustainable technologies, advanced sensory analysis, and efficient vineyard management to meet the demands of an increasingly competitive market. In this context, professionals in the wine sector must develop advanced competencies that allow them to lead innovative projects. 

In response to this, TECH Global University has created an innovative Master's Degree in Enology. Designed by true experts in this sector, the academic program offers an in-depth view of modern viticulture, covering everything from vineyard preparation and grape variety selection to advanced clarification and barrel aging techniques. Additionally, the curriculum explores the impact of climate change on wine production and examines sustainable strategies to address these challenges. As a result, students will acquire advanced competencies to manage each stage of the winemaking process efficiently, implement environmentally respectful cultivation practices, and ensure the quality of wine in an increasingly demanding global market. 

It is important to note that the curriculum is offered in a convenient 100% online format, providing total flexibility so that students can balance their studies with professional and personal responsibilities. In fact, all that is needed is an electronic device with internet access to successfully join the Virtual Campus. 

You will optimize winemaking processes to ensure consistency in product quality, adapting to consumer expectations” 

This Master's Degree in Enology 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 Enology 
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice 
• Practical exercises where the self-assessment process can be carried out to improve learning 
• Special emphasis on innovative methodologies in Enology 
• 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 will delve into all stages of the winemaking process, from grape harvest to bottling procedures” 

The program includes a faculty made up of professionals from the Enology field, who bring their work experience to the course, alongside recognized experts from leading organizations and prestigious universities. 

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide an immersive learning experience designed to prepare for real-life situations. 

This program is designed around Problem-Based Learning, whereby the student must try to solve the different professional practice situations that arise throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts. 

You will be able to identify yeasts, bacteria, and other agents involved in the enological process”

Thanks to TECH Relearning you will be able to assimilate the essential concepts in a fast, natural and accurate way”

The learning materials for this Master's Degree in Enology have been developed by a team of experts in viticulture, microbiology, and business management. The syllabus covers everything from vineyard preparation and grape variety selection to the most advanced winemaking techniques and sensory analysis. Additionally, it delves into sustainability, the impact of climate change, and the new technologies applied to the wine industry. This comprehensive approach will enable graduates to lead innovative projects, optimize production processes, and stand out in the competitive wine market. 

You will also explore the completion of alcoholic fermentation and malolactic fermentation, key aspects to enhance the sensory profile of wine” 

Module 1. Viticulture 

1.1. Preparation of the Plantation 
1.2. Correct Choice of Vine Rootstocks 
1.3. Pruning 
1.4. Soil Maintenance 
1.5. Rational Control of Pests and Diseases 
1.6. Risk Management 
1.7. Green Operation 
1.8. Ripening and Harvesting 
1.9. Notions of Grapevine Physiology 
1.10. Wine Regions of the World 

Module 2. Grape and Wine Compounds. Analytical Techniques 

2.1. Components of the Grape and their Distribution in the Grape Bunch 
2.2. Chemical Composition of Must and Wine 
2.3. Organic Acids 
2.4. Polyphenols 
2.5. Sugars 
2.6. Nitrogen Compounds 
2.7. Aromas and Other Volatile Compounds 
2.8. Enzymes 
2.9. Classical Enological Analysis 
2.10. Advanced Enological Analysis 

Module 3. Enological Microbiology 

3.1. Yeast 
3.2. Lactic Acid Bacteria 
3.3. Acetic Acid Bacteria 
3.4. Fungi and Other Microorganisms 
3.5. Microbial Ecology During Winemaking 
3.6. Importance of Malolactic Fermentation (MLF) 
3.7. Wine Alterations
3.8. Control of the Growth of Microorganisms 
3.9. Biological Cleaning and Disinfection in the Winery 
3.10. Microbiological Analysis of Wine 

Module 4. Vinification of White and Rosé Wines 

4.1. White Grape Varieties and Wine Styles 
4.2. White Grape Ripening Parameters 
4.3. Reception of White Grapes 
4.4. Prefermentation Processes 
4.5. Alcoholic Fermentation of White Wines 
4.6. Temperature Control 
4.7. Other Fermentations and Aging of White Wines 
4.8. Processes of Clarification, Stabilization and Filtration of White Wines 
4.9. Bottling 
4.10. Special Fermentations 

Module 5. Vinification of Red Wines 

5.1. Red Grape Varieties 
5.2. Red Grape Ripening Parameters 
5.3. Reception of Red Grapes 
5.4. Alcoholic Fermentation of Red Wines 
5.5. End of Alcoholic Fermentation 
5.6. Malolactic Fermentation 
5.7. The Aging of Red Wines 
5.8. Bottling of Red Wines 
5.9. Bottle Aging Processes 
5.10. Special Fermentations 

Module 6. Vinification of Sparkling Wines 

6.1. Sparkling Wines: Definition, Types and Regulations 
6.2. Varieties, Ripening and the Grape Harvest 
6.3. Reception, Pressing, and Preparation of the Base Wine 
6.4. Production Methods and Bubbles 
6.5. Traditional Method 
6.6. Charmat, Granvás or Autoclave Method 
6.7. Ancestral Fermentations 
6.8. Wine Gasification 
6.9. World Production Zones. Production Methods 
6.10. Expedition and Tasting 

Module 7. Vinification of Liqueur Wines, Natural Sweet Wines, Noble Rot Wines and Veil Wines 

7.1. Liqueur Wines: Classification. Varieties and Production Areas 
7.2. Vinification of Liqueur Wines: Fortified Wines. Grape Ripening Parameters 
7.3. Vinification of Liqueur Wines: Fortified Wines. Production Processes: the Fortified Wine 
7.4. Vinification of Liqueur Wines: Liqueur Wines. Winemaking Processes: Aging 
7.5. Veiled Wines: Varieties and Production Areas 
7.6. Natural Sweet Wines: Varieties and Production Areas 
7.7. Natural Sweet Wines: Grape Ripeness Parameters 
7.8. Natural Sweet Wines: Production Processes 
7.9. Other Sweet Wines: Naturally Sweet Wines. Noble Rot 
7.10. Other Sweet Wines: Naturally Sweet Wines: Late Harvest Wines 

Module 8. Wine Clarification and Stabilization 

8.1. Clarification of Red Wines 
8.2. Clarification of White and Rosé Wines 
8.3. Wine Filtration 
8.4. Stabilization of Potassium Bitartrate in Wine 
8.5. Stabilization of Calcium Tartrate 
8.6. Stabilization of Coloring Matter in Red Wines 
8.7. Instability Caused by Metals 
8.8. Microbiological Stabilization of Wine 
8.9. Prevention of Bacterial Growth and Elimination 
8.10. Preventing the Growth and Elimination of Yeasts and Molds 

Module 9. Importance of the Oak Barrel in Wine Aging 

9.1. Importance of Oak for Barrel Manufacturing 
9.2. Oak 
9.3. Wood Selection 
9.4. Drying and Seasoning of the Wood 
9.5. Barrel Manufacturing
9.6. Aromatic Contributions of Oak Barrels 
9.7. Oak Tannin 
9.8. The Barrel, an Impermeable and Porous Container 
9.9. The Good Use of Oak Barrels 
9.10. The Second Life of Oak Barrels 

Module 10. Sensory Analysis and Organoleptic Alterations in Wines 

10.1. Chemical Composition of Wine. Organoleptic Impact 
10.2. Wine Sensory Analysis Procedure 
10.3. Alterations in the Visual Phase of Wine 
10.4. Organoleptic Alterations Due to the Grape 
10.5. Alterations Due to Sulfur Compounds in Wine and their Reduction 
10.6. Oxidative Alterations of Wine 
10.7. Changes Due to Yeasts 
10.8. Alterations in Wine Related to Fungi and Certain Volatile Compounds 
10.9. Changes in Wine Due to Lactic Acid Bacteria 
10.10. Alterations Due to Acetic Bacteria 

You will implement sophisticated ecological farming techniques, optimizing water resource efficiency and adaptation to climate change”