Master in viticulture, oenology and viticultural business management + university degree (5 ECTS credits)

Wine and quality food, are part of the cultural heritage, today the links between wine and gastronomy are very wielded by professionals in the sector and fans of the subject to ensure that from the relationship between both products certain feelings are communicated and great objectives are achieved. Thanks to the realization of this master's degree in viticulture, oenology and direction of wine companies will know the essential aspects of this environment, specializing in the management of companies dedicated to working with wines.

- Get in the student advanced knowledge of en-gastronomy. - Improve the competence and development of professionals in the sector. - Contribute to the progress, integration and reconversion of hospitality and restoration to the new tourist challenges. - Develop the necessary skills to address the strategic direction of SMEs. - Know the elements that make up a company plan and the dynamics of its design and development. - Analyze the factors, risk situations, prevention and protection measures applicable in the warehouse. - Specify and apply the fermentation techniques of products to obtain wines. - Characterize wines, cider and alcoholic beverages from fermentation. - Apply the protocols and sensory analysis techniques of the wines, cider and other fermented drinks during their stabilization and parenting process, and make the description of the sensations obtained. - Apply the necessary techniques to treat base wine in order to obtain sparkling wines. - Differentiate the different types of sweet and liquor wines, as well as the grape varieties that originate them.

- Get in the student advanced knowledge of en-gastronomy. - Improve the competence and development of professionals in the sector. - Contribute to the progress, integration and reconversion of hospitality and restoration to the new tourist challenges. - Develop the necessary skills to address the strategic direction of SMEs. - Know the elements that make up a company plan and the dynamics of its design and development. - Analyze the factors, risk situations, prevention and protection measures applicable in the warehouse. - Specify and apply the fermentation techniques of products to obtain wines. - Characterize wines, cider and alcoholic beverages from fermentation. - Apply the protocols and sensory analysis techniques of the wines, cider and other fermented drinks during their stabilization and parenting process, and make the description of the sensations obtained. - Apply the necessary techniques to treat base wine in order to obtain sparkling wines. - Differentiate the different types of sweet and liquor wines, as well as the grape varieties that originate them.

This master's degree in viticulture, oenology and wine management prepares to know the wine through its tasting and sensory analysis, its elaboration, composition, origin, the varieties of grapes used in its elaboration, its sensory attributes and defects. It also enables him to direct companies in this sector, as well as to specialize in fermentative processes or special vinifications.

Wine and quality food, are part of the cultural heritage, today the links between wine and gastronomy are very wielded by professionals in the sector and fans of the subject to ensure that from the relationship between both products certain feelings are communicated and great objectives are achieved. Thanks to the realization of this master's degree in viticulture, oenology and direction of wine companies will know the essential aspects of this environment, specializing in the management of companies dedicated to working with wines.

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.