UF0931 raw materials in the elaboration of wines and cider

The course raw materials in the elaboration of wines and cider offers you an integral and updated vision of a sector in full boom, with a growing labor demand. This course is ideal for those who wish to enter the exciting world of viticulture and cider house, providing essential knowledge about the selection and management of raw materials. You will learn about grapes and other raw materials, as well as sampling and appropriate means of transport. In addition, you will acquire skills in physical-chemical and sensory analysis, fundamental to guarantee the quality of the final product. The online modality allows you to access high quality content from anywhere, adapting to your rhythm and needs. This course is your opportunity to highlight in a dynamic and constantly evolving sector, where excellence and specialized knowledge are key to success. Do not miss this opportunity and become an expert in the elaboration of wines and cider!

- Identify the main raw materials in the elaboration of wines and cider. - Know the grape varieties and their influence on the final product. - Analyze the physical and chemical characteristics of raw materials. - Describe grape sampling methods and other raw materials. - Evaluate the appropriate means of transport for raw materials. - Apply sensory analysis techniques in the evaluation of the raw material. - Understand the importance of the quality of raw materials in the elaboration process.

- Wine and cider wineing winemaker - Technician in Physical -Chemical and Sensory Analysis of Raw Matters - Consultant in Uvas Quality Control and other raw materials - Responsible for Sampling and Transportation of Raw Matters - Advisor in Selection and Management of Raw Materials for Wineries and Sidrerías

The course raw materials in the elaboration of wines and cider prepares you to identify and select the best grapes and other essential raw materials, as well as to take and analyze samples precisely. You will learn to use adequate means of transport and perform physical-chemical and sensory analysis, ensuring quality at each stage of the process. This course is complementary and does not enable for professional practice. This training adjusts to the training itinerary of the Formative Unit UF0931 raw materials in the elaboration of wines and cider, certifying having exceeded the different competence units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and 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).

The course raw materials in the elaboration of wines and cider is aimed at professionals and graduates of the wine and cider sector who wish to expand and update their knowledge about the selection of grapes and other raw materials, sampling and physical-chemical and sensory analysis. This course is of complementary training and does not enable for professional practice.

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.