UF0910 Course Analytical and sensory control of grape and wine products

In the field of food industry, it is necessary to know the different fields of the industry derived from grapes and wine, within the professional area of beverage. Thus, with this course it is intended to provide the necessary knowledge to know the analytical and sensory control of products derived from grapes and wine.

- Organize the microbiological laboratory and apply the basic microbiological analysis techniques in the control of products derived from grapes and wine, identifying and characterizing microorganisms. - Control the physical-chemical analysis laboratory, specifying the determination of basic parameters that allow quality control of the processes of elaboration of products derived from grapes and wine. - Apply the sensory analysis, to the obtaining, elaboration and evolution of brandy, liquors, vinegars and other grape and wine derivatives, to assess their organoleptic quality or recognize possible defects. - Labor outputs (professional environment): develops its activity in small, medium or large industries of wine distillates, must concentration, vinegre elaboration and other products derived from grapes and wine. They are employed or their own workers who exercise their activity in management, management and supervision in functional areas of reception, production and packaging.

It develops its activity in small, medium or large industries of wine distillates, must concentration, vinegre elaboration and other products derived from grapes and wine. They are employed or their own workers who exercise their activity in management, management and supervision in functional areas of reception, production and packaging.

This formation is adjusted to the training itinerary of the UF0910 training unit: Analytical and sensory control of products derived from grapes and wine, certifying having overcome the different competence units in them included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which it will opt for obtaining the corresponding certificate of professionalism, through the respective Calls that are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at the professionals of the world of food industry, specifically in industries derived from grapes and wine, within the professional area of beverage, and to all those people interested in knowing the analytical and sensory control of products derived from grapes and wine.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.