A 100% online Postgraduate diploma that will turn you into a specialist in sensory analysis in Enology"

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This Postgraduate diploma has been designed to provide in only 6 months, the most relevant information on techniques, procedures and methods of Sensory Analysis in Enology. An advanced content that will be complemented by numerous additional didactic material, elaborated by the best specialists in the wine sector. In this way, the professionals will obtain an apprenticeship that will propel them in a tourism industry that increasingly requires specialists in the study of wine.

A syllabus that will introduce you to the relevance of oak barrels in the aging of the best wines"

Syllabus

This Postgraduate Diploma has been designed by real experts with extensive professional experience in Enology. A syllabus consisting of 3 modules in which students will learn the most current knowledge and under the maximum scientific rigor of sensory analysis.

An intensive learning of 450 teaching hours, which will allow them to become a specialist in the organoleptic alterations of wines, the importance of the oak barrel in the aging of wines and the transcendental step of clarification and stabilization
of the wines.

In this academic itinerary, the professionals will have at their disposal the most innovative pedagogical tools based on video summaries of each topic, videos in detail, specialized readings and case studies. A set of resources that can be accessed at any time of the day from an electronic device with an Internet connection.

In addition, thanks to the Relearning system, based on the repetition of content, students will progress naturally through the syllabus and reduce the long hours of study and memorization.

A unique opportunity to advance professionally through a flexible university program. With no classroom attendance or fixed class schedules, graduates will have the freedom to distribute their course load according to their needs and to combine the most demanding responsibilities with a first-class education.

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

Module 1. Sensory Analysis and Organoleptic Alterations in Wines
Module 2. Importance of the Oak Barrel in Wine Aging
Module 3. Wine Clarification and Stabilization

Where, When and How is it Taught?

TECH offers the possibility of developing this Postgraduate diploma in Sensory Analysis in Enology 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. Sensory Analysis and Organoleptic Alterations in Wines

1.1. Chemical Composition of the Wine Organoleptic Impact

1.1.1. Acids in Must and Wine
1.1.2. Sugars in Grapes and Wines
1.1.3. Phenolic compounds
1.1.4. Alcohol
1.1.5. Aromatic Compounds
1.1.6. Other Wine Components

1.2. Wine Sensory Analysis Procedure

1.2.1. Visual Phase
1.2.2. Smelling Phase
1.2.3. Taste Phase
1.2.4. Conservation and Service of the Different Types of Wines Decanting and Aeration

1.3. Alterations in the Visual Phase of Wine

1.3.1. Evolution of the Color and Increase of Tonality
1.3.2. Presence of Turbidity
1.3.3. Presence of Solids or Precipitates

1.4. Organoleptic Alterations Due to the Grape

1.4.1. Herbaceous Aromas
1.4.2. Chemical and Iodized Tastes
1.4.3. Taste of Damp or Moist Soil

1.5. Alterations Due to Sulfur Compounds in Wine and their Reduction

1.5.1. Formation of Sulfur Compounds During Alcoholic Fermentation
1.5.2. Formation of Hydrogen Sulfide and Mercaptans During Wine Storage
1.5.3. Disulfide Formation
1.5.4. Taste of Light

1.6. Oxidative Alterations of Wine

1.6.1. Oxidative Enzymes from Grapes
1.6.2. Monitoring of Must and Wine Oxidation
1.6.3. Ethanal or Acetaldehyde Formation
1.6.4. Formation of Ethyl Acetate and Other Sensory Negative Acetates

1.7. Changes Due to Yeasts

1.7.1. Re-fermentation
1.7.2. Wine Flowers
1.7.3. De-Acidification
1.7.4. Formation of Ethyl-Phenols, Stable or "Animal" Odor.

1.8. Alterations in Wine Related to Fungi and Certain Volatile Compounds

1.8.1. Bitter Almond Taste
1.8.2. Tricholo Anisole "Cork Taste"
1.8.3. Tetrachloro Anisole and Other Wine Depreciating Compounds

1.9. Changes in Wine Due to Lactic Acid Bacteria

1.9.1. Lactic Acid Pitting
1.9.2. Smoked or Wine Fat
1.9.3. Degradation of Organic Acids
1.9.4. Degradation of Glycerol "Bitterness".

1.10. Alterations Due to Acetic Bacteria

1.10.1. Acetic Acid Pitting
1.10.2. Sugar Breakdown
1.10.3. Wine Acid Transformation

Module 2. Importance of the Oak Barrel in Wine Aging

2.1. Importance of Oak for Barrel Manufacturing

2.1.1. Use of the Barrel History
2.1.2. Knowledge about Cooperage Wood
2.1.3. Use of Barrels in Dry White Wines
2.1.4. Use of Barrels in Red Wines

2.2. Oak

2.2.1. Morphology and Anatomy
2.2.2. Botanical Differentiation and Origins
2.2.3. Notion of Grain and Porosity

2.3. Wood Selection

2.3.1. Selection in the Forest
2.3.2. Selection at the Sawmill
2.3.3. Selection in the Cooperage

2.4. Drying and Seasoning of the Wood

2.4.1. Drying the Wood
2.4.2. Seasoning the Wood
2.4.3. Importance of Microorganisms During Drying

2.5. Barrel Manufacturing

2.5.1. The Transformation of the Staves
2.5.2. Assembly of the Staves
2.5.3. The Toasting of the Barrel
2.5.4. Manufacture of the Barrel Tops
2.5.5. Finishing the Barrel

2.6. Aromatic Contributions of Oak Barrels

2.6.1. Aromatic Contributions of French Oak
2.6.2. Aromatic Contributions of American Oak
2.6.3. Aromatic Contributions of Eastern European oak

2.7. Oak Tannin

2.7.1. The Elagitannins
2.7.2. Enological Interest
2.7.3. Importance of Tannin in the Structure of Wine
2.7.4. Kinetics of Tannin Release from the Barrel in Time

2.8. The Barrel, an Impermeable and Porous Container

2.8.1. Impermeability of the Barrel
2.8.2. Porosity of the Barrel
2.8.3. Importance of the Barrel in the Aging Process

2.9. The Good Use of Oak Barrels

2.9.1. Reception of New Barrels
2.9.2. Maintenance of the Barrels Over Time
2.9.3. Repair of Leaks

2.10. The Second Life of Oak Barrels

2.10.1. The Interest of the Second-Hand Barrel
2.10.2. The Use of Second-Hand Barrels for Spir

Module 3. Wine Clarification and Stabilization

3.1. Clarification of Red Wines

3.1.1. Clarification of Tannins, Elimination of Harshness and Bitterness
3.1.2. Clarification of Coloring Matter (Anthocyanins)
3.1.3. Substitution of Allergenic Fining Agentsin Red Wines
3.1.4. Specific Clarification to Eliminate Microorganisms

3.2. Clarification of White and Rosé Wines

3.2.1. Elimination of Wine Proteins
3.2.2. Elimination of Oxidizable Polyphenols
3.2.3. Substitution of Allergenic Clarification Agents in White and Rosé Wines
3.2.4. Clarification for the Elimination of Microorganisms Prevention of Malolactic Fermentation

3.3. Wine Filtration

3.3.1. Influence of Turbidity on Wine Stabilization
3.3.2. Depth Filtration or Adsorption Filtration: Soil Filtration and Plate Filtration
3.3.3. Tangential Filtration
3.3.4. Direct Membrane Filtration
3.3.5. Other Methods for Wine Purification after Clarification: Centrifuge, Decanter, Flotation

3.4. Stabilization of Potassium Bitartrate in Wine

3.4.1. Origin of Potassium in Grapes and Wine
3.4.2. Cation Exchange
3.4.3. Cold Treatment of Wines
3.4.4. Reverse Osmosis
3.4.5. Use of Potassium Polyaspartate
3.4.6. Carboxymethyl Cellulose and Metatartaric Acid

3.5. Stabilization of Calcium Tartrate

3.5.1. Origin of Calcium in Grapes and Wine
3.5.2. Factors Influencing the Formation of Calcium Tartrate Crystals
3.5.3. Calcium Removal in Wine

3.6. Stabilization of Coloring Matter in Red Wines

3.6.1. Origin and Formation of Anthocyanins in Grapes
3.6.2. Fixation of the Coloring Matter
3.6.3. Anthocyanin-Tannin Condensation
3.6.4. Fixation and Stabilization of Anthocyanins with Polysaccharides

3.7. Instability Caused by Metals

3.7.1. Ferrous Breakdown
3.7.2. Copper Breakdown
3.7.3. Other Physical-Chemical Instabilities

3.8. Microbiological Stabilization of Wine

3.8.1. Microorganisms that Can Grow in Wine and their Origin
3.8.2. Viticultural and Enological Conditions that Favor Microbial Growth
3.8.3. Prevention of Microbial Growth

3.9. Prevention of Bacterial Growth and Elimination

3.9.1. Acetic Acid Bacteria
3.9.2. Oenococcus Oeni
3.9.3. Other Lactic Acid Bacteria: Lactobacillus and Pediococcus.

3.10. Preventing the Growth and Elimination of Yeasts and Molds

3.10.1. Bretanomyces
3.10.2. Saccharomyces Cerevisiae
3.10.3. Apiculate Yeasts
3.10.4. Molds

A unique training experience, key and decisive to boost your professional development"