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Official Master's

University Official Master's Degree in Oenology

Participating Institutions

Rovira i Virgili University

Compulsory student mobility: no

Presentation

The aim of the Master's Degree is to train students in those areas that oenological companies most need expertise, particularly management/marketing and RDI. The degree holders will be capable of working and creating knowledge autonomously, participating in, directing and coordinating interdisciplinary work teams, and solving complex problems with partial or fragmented information.  

Admission requirements

The Master's Degree courses are open to anybody with an official university qualification, even Spanish or foreign (this foreign degree must enable you to be admitted to postgraduate studies in the country where you obtained it).

In addition, universities in charge of the organization of a Master can establish those procedures and requirements considered necessary to be finally admitted to the Master. Therefore, as well as having a previous official degree, you should get informed about additional conditions and selection criteria which may have been addittionally established by each Master.

Contents

Course taught in: Spanish, Catalan and English

1. Oenology block

  • Wine Composition and Evolution: Oenological Chemistry
  • Vine Biology: Morphology and Physiology of the Vine
  • Oenological Biochemistry and Microbiology: understand the morphological and molecular characteristics of the micro-organisms involved in oenological processes Explain the basic biochemical principles of grape maturation and the processes of wine fermentation, as the basis of oenological technology. Control and stabilise wines from the microbiological point of view
  • Viticulture: understand the basic techniques and the main criteria of cultivation and taking decisions about vineyards
  • General Oenology: develop the scientific and technological knowledge necessary for producing and sensorially analysing wine
  • Chemical/oenological analysis and control: understand the basic techniques and the main criteria of cultivation and taking decisions about vineyards
  • Vine Growing Culture: understand the vine growing culture throughout the world, the effect of wine on health and the environmental implications of wine production
  • English I: knowledge of English

2. Block on the international wine business

  • Accounting, and Accounting and Financial Analysis: students learn all about accounting and understand the financial management of a business
  • Business Management and Organization: students understand how to direct and manage a business in general and a cellar and a vineyard in particular
  • Human Resources Management: students learn how to manage the personnel of a business in general and a cellar and vineyard in particular
  • Marketing and Communication Techniques: students study the commercialization of wines
  • Commercialization and Exportation of Wines: students acquire deep knowledge of the international wine market and the regulations in all of the main wine-buying countries
  • Advanced Sensory Evaluation: students go deeper into world wines
  • Wine Growing Regulations and Legislation: students study the state, European and world regulations
  • English II: students study English
  • Professional stay: students spend a period of time in the management, sales and/or marketing department of a wine growing firm so that they can learn how it operates. 

3. Research block

  • Pre- and post-fermentation Treatments in Wine Production: introduction to oenological research related to the application of technology to wine-producing processes
  • New Trends in the Instrumental Analysis of Wine: understand the most up-to-date methodologies in the chemical analysis of wine
  • Ecology of Micro-organisms during Wine Fermentation. Application of Molecular Techniques: understand the molecular techniques for identifying wine micro-organisms and their application to the monitoring of fermentation processes
  • Oenology Research in Spain: understand the scientific reality of winegrowing in Spain
  • Bioactive Components of Food: understand the bioactive components of food and their physiological effects
  • Scientific seminar. New Trends in Oenological Microbiology: understand the chemical reality of the colour of wine and the effect of certain oenological practices on the colour and other organoleptic attributes
  • English II: knowledge of English
  • Research stay: research stay in a laboratory to undertake a research assignment in one of the research lines described. 

Modes

- Professional
- Research

Official Master's degrees offer specific Modes which will be effectively initiated -or not- depending on the number of students finally admitted.

Pre-registration

The preregistration period (1st phase) will begin on 1st March and end on 30th April.

If all the places available are not taken within this period, a new preregistration period will be opened (2nd phase) between 1st and 30th June.

The preregistration must be carried out on the Internet. The online form will become operative on the first day of the preregistration period. preregistration application.

For academic questions, please get in touch with the coordinator of the Masters. For administrative information, contact the secretariat of the faculty/school that teaches the Master's Degree; if you have been offered a place in the program on the strength of a foreign qualification, the Postgraduate and Doctoral School will inform you of the documents you will need.

Pre-registration on-line

 Academic contact (coordinator)

 Dr. Albert Mas Baron

 Department of Biochemistry and Biotechnology (Faculty of Oenology)

 977 558 688

 albert.mas(ELIMINAR)@urv.cat
 Administrative contact (secretary)

 Secretariat of the Faculty of Oenology of Tarragona. Campus Sescelades

 977 558 684/977 558 685

 secenol(ELIMINAR)@urv.cat
 Postgraduate and Doctoral School

 Edifici del Rectorat - Escala C, 1st floor - c/ Escorxador, s/n (Tarragona) 

 Tel: 977 558 478. Fax: 977 558 847 

 mastersoficials(ELIMINAR)@urv.cat

 Office hours 

Mornings: Mondays to Fridays from 8.30 to 14.30

Afternoons: Wednesdays and Thursdays from 15.30 to 18.00 

July and August: Mondays to Fridays from 8.00 to 15.00

Further information

Informació

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