UF0909 course processes for the elaboration of grape -derived products and wine

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 processes of elaboration of products derived from grapes and wine.

- Analyze the characteristics and properties of raw materials, auxiliaries and products, and their influence on the processes of distillation, concentration of must, vinegographic elaboration and other grape derivatives and wine. - Identify and develop the processes of preparing wine distillates and vinification by -products, concentrated musts and vinegar, describing the flow of the product, the stages, sequencing and the technological foundations that justify the process. - Identify and check the operation and needs of production machines and equipment and perform top -level maintenance operations. - Describe and perform the distillation, concentration of must and obtain vinegar processes, ensuring the required quality. - Determine and control in the job, the necessary protection measures to guarantee food safety and hygiene in the processes of obtaining distillates, concentrated musts, vinegars and other derived products.

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 training adjusts to the training itinerary of the Formative Unit UF0909 Processes of elaboration of products derived from grapes and wine, certifying having overcome the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls They 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 processes of elaboration 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.