Aims and Competences | Master in Innovative Enology

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This official university Master’s Degree provides high-level training for professionals interested in working in the wine-producing sector.

Based on knowledge of the markets and the different commercial strategies around the world, they will become professionals capable of applying good sensory evaluation practices to comprehensively define a range of products by market demands, assisting in the definition and innovative management of products, leading to maximum capitalisation of the potential of the vineyard and the wine-making processes, promoting technical, procedural and commercial innovation to ensure the success of organisations.


This official university Master’s Degree offers students:

  • Basic knowledge and understanding to develop and/or apply ideas, often within a research context.
  • Knowledge and understanding and problem-solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study.
  • Ability to gather and interpret relevant data (usually within their field of study) to make judgements that include reflection on relevant social, scientific or ethical issues.
  • Ability to clearly and unambiguously communicate their conclusions, along with the knowledge and rationale underpinning them, to specialist and non-specialist audiences.
  • Learning skills to enable them to continue to study in a way that may be largely self-directed or autonomous.
  • Guidance on the definition and implementation of agronomic management models that the winery should adopt so that their range of products caters to the tastes, environmental concerns and financial budgets of the consumers that characterise their target market.
  • Ability to identify new tastes, new markets and consumers, trends and tendencies, in order to focus the product on market demand.
  • Ability to apply the latest technological breakthroughs and process innovations that affect winemaking techniques and product commercialisation to create and sell wines that meet the new consumer demands.
  • Knowledge of innovative techniques and processes that influence winemaking and product commercialisation to produce and commercialise wines that meet consumer demands.
  • Decision-making processes in businesses of the winemaking sector, in both national and international environments.
  • Ability to apply good practices and scientific methods of wine sensory evaluation to identify disadvantages and issues during grape ripening and winemaking and characterise wines from a sensory point of view and identify different wine types.