Postgraduate certificate Enotechnics and Stabilization of Wines

The presence of microorganisms and their nutritional influence on the product will be decisive in the elaboration of wine and its final result. The serious intrusiveness that exists in this sector means that companies are forced to carry out an intensive search for specialists with exhaustive qualifications in the viticultural area and who are up to date with all the novelties in this field. All this, to promote a meticulous process that depends on the coordination of many procedures, especially in the stabilization of matter, filtration and clarification of wines of all types. For this reason, TECH offers an intensive program that delves into wine instabilities caused by metals and the prevention and elimination of bacteria, yeast and mold growth and elimination, among other issues. A program that, thanks to its 100% online modality, adapts to the personal and professional circumstances of the students.

University certificate

duration

6 weeks

Modality

Online

Schedule

At your own pace

Exams

Online

start date

Credits

6 ECTS

financing up to

3 months

Price(first year)

See price

The world's largest faculty of engineering”

Introduction to the Program

With this Postgraduate certificate you will master the microbiological stabilization of wine in only 6 weeks"

The chemical composition of wines will directly influence their organoleptic properties. During winemaking, specialists encounter natural threats from microorganisms that have been latent in the product since the vines have been growing. It is therefore essential that professionals working in this area can control the stabilization and growth of bacteria such as fungi or molds that affect production.

For this reason, TECH offers a comprehensive qualification on the fining of red, white and rosé wines, their filtration, the stabilization of potassium bitartrate in wine, as well as calcium tartrate, colorants and the instability that can be caused by metals. A 100% online program that aims to reach students with dynamic audiovisual materials and with a digital modality that opens up possibilities in terms of schedule and travel and is compatible with the other activities of the specialists' daily life, such as their work occupation.

In this way, engineering graduates and other interested professionals who enroll in the program will benefit from teaching based on pedagogical innovation and the Relearningmethodology, which will avoid long hours of study and will give them the possibility of assimilating the concepts in a simple and gradual manner. In addition, TECH is supported by a team of professionals with extensive experience in the wine sector, with whom students can contact through a direct communication channel to resolve their doubts. The aim is to unify all the tools available to TECH to offer a program that is as rigorous as it is effective.

Register now to successfully apply potassium polyaspartate and stabilize the components of the wine you are treating"

This Postgraduate certificate in Enotechnics and Stabilization of Wines contains the most complete and up-to-date program on the market. The most important features include:

Case studies presented by experts in 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

Do you want to get into wine clarification and stabilization? Join TECH now to intervene with precision, thanks to this Postgraduate certificate "

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, through which the professional must try to solve the different professional practice situations that arise during the academic year. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts.

In the Virtual Campus you will have access to 150 hours of additional high quality material and you will be able to contact directly with the teachers to solve your doubts"

The wine industry needs professionals like you, interested in the elimination of calcium in wine and the improvement of the final product"

Syllabus

The syllabus of this Postgraduate certificate in Enotechnics and Stabilization of Wines has been developed jointly with professionals working in the chemical sector around Viticulture. Thanks to their contribution and the incorporation of theoretical and practical tools, the student will be able to take the program with all the facilities and guarantees to acquire all the knowledge in a simple way. All this is focused on instructing students for their professional practice so that they are able to learn about the viticultural and enological conditions that favor microbial development and recreate them artificially. Likewise, the Relearningmethodology applied by TECH exempts the student from the hours of memorization common in orthodox programs. In this case, the assimilation of contents will be simple and will be given by experts in the area.

You are just one click away from joining a modern and digital program designed for awakened professionals like you"

Module 1. Wine Clarification and Stabilization

1.1. Clarification of Red Wines

1.1.1. Clarification of Tannins, Elimination of Harshness and Bitterness
1.1.2. Clarification of Coloring Matter (Anthocyanins)
1.1.3. Substitution of Allergenic Fining Agents in Red Wines
1.1.4. Specific Clarification to Eliminate Microorganisms

1.2. Clarification of White and Rosé Wines

1.2.1. Elimination of Wine Proteins
1.2.2. Elimination of Oxidizable Polyphenols
1.2.3. Substitution of Allergenic Clarification Agents in White and Rosé Wines
1.2.4. Clarification for the Elimination of Microorganisms Prevention of Malolactic Fermentation

1.3. Wine Filtration

1.3.1. Influence of Turbidity on Wine Stabilization
1.3.2. Depth Filtration or Adsorption Filtration: Soil Filtration and Plate Filtration
1.3.3. Tangential Filtration
1.3.4. Direct Membrane Filtration
1.3.5. Other Methods for Wine Purification after Clarification: Centrifuge, Decanter, Flotation

1.4. Stabilization of Potassium Bitartrate in Wine

1.4.1. Origin of Potassium in Grapes and Wine
1.4.2. Cation Exchange
1.4.3. Cold Treatment of Wines
1.4.4. Reverse Osmosis
1.4.5. Use of Potassium Polyaspartate
1.4.6. Carboxymethyl Cellulose and Metatartaric Acid

1.5. Stabilization of Calcium Tartrate

1.5.1. Origin of Calcium in Grapes and Wine
1.5.2. Factors Influencing the Formation of Calcium Tartrate Crystals
1.5.3. Calcium Removal in Wine

1.6. Stabilization of Coloring Matter in Red Wines

1.6.1. Origin and Formation of Anthocyanins in Grapes
1.6.2. Fixation of the Coloring Matter
1.6.3. Anthocyanin-Tannin Condensation
1.6.4. Fixation and Stabilization of Anthocyanins with Polysaccharides

1.7. Instability Caused by Metals

1.7.1. Ferrous Breakdown
1.7.2. Copper Breakdown
1.7.3. Other Physical-Chemical Instabilities

1.8. Microbiological Stabilization of Wine

1.8.1. Microorganisms that Can Grow in Wine and their Origin
1.8.2. Viticultural and Enological Conditions that Favor Microbial Growth
1.8.3. Prevention of Microbial Growth

1.9. Prevention of Bacterial Growth and Elimination

1.9.1. Acetic Acid Bacteria
1.9.2. Oenococcus Oeni
1.9.3. Other Lactic Acid Bacteria: Lactobacillus and Pediococcus.

1.10. Preventing the Growth and Elimination of Yeasts and Molds

1.10.1. Bretanomyces
1.10.2. Saccharomyces Cerevisiae
1.10.3. Apiculate Yeasts
1.10.4. Molds

Join the latest advances in the wine industry thanks to a training course that will help you master the prevention of yeast and mold growth and elimination"

Postgraduate Certificate in Enotechnics and Stabilization of Wines

TECH Global University's Postgraduate Certificate in Enotechnics and Stabilization of Wines is the ideal educational program for those passionate about the world of wine who wish to acquire specialized knowledge in enology and wine stabilization techniques. Through our online classes, you will have access to complete and updated information in the field of enotechnology. Our team of Postgraduate Diploma experts, winemakers and wine industry professionals will guide you through the Postgraduate Certificate program, providing you with the theoretical and practical knowledge necessary to understand the winemaking processes and stabilization techniques that ensure quality and longevity of the wine.

Discover the secrets of winemaking with TECH Global University.

During the program, you will learn about the different types of wines, grape varieties, fermentation processes, barrel aging, fining and filtration, as well as wine stabilization techniques to avoid possible alterations and maintain its characteristic flavor and aroma. Our online classes offer you the flexibility to study from anywhere and at any time, adapting to your pace of life and schedule. You will also have interactive teaching materials, explanatory videos and practice sessions that will allow you to apply your knowledge and develop skills in wine tasting and sensory evaluation. Don't miss the opportunity to immerse yourself in the fascinating world of wine enotechnics and wine stabilization. Enroll in TECH Global University's Postgraduate Certificate program and acquire the knowledge and skills necessary to excel in the wine industry. Discover the art of enology and become a Postgraduate Diploma in quality wines!