Master’s Degree in Oenology and Nautical Cocktails
Why this master’s programme?
The Master’s in Enology and Nautical Cocktails
Immers you in the fascinating world of haute cuisine on board. Learn to pair wines and cocktails with culinary delicacies, creating unique sensory experiences for your clients. Master the techniques of preservation and service of beverages, adapting to the specific conditions of the sea. This program trains you to become a luxury beverage expert, elevating the experience on any vessel.
Distinctive Advantages
- Specialized Tasting and Pairing: Discover the perfect harmony between wines, cocktails, and gourmet dishes.
- Cutting-Edge Cocktails: Learn to create innovative and personalized cocktails with premium ingredients.
- Onboard Wine Cellar Management: Optimize the storage and preservation of wines under maritime conditions.
- Luxury Protocol and Service: Master the art of providing impeccable and personalized service onboard.
- Hands-on Experiences: Participate in tastings, workshops, and service simulations in nautical settings real.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- Sommeliers and Bartenders looking to innovate the offerings on board luxury cruise ships and yachts, with in-depth knowledge of wines and spirits.
- Hospitality and Nautical Tourism Professionals wishing to specialize in creating unique gastronomic experiences at sea.
- Winemakers and Mixologists aspiring to broaden their professional horizons in the nautical sector, adapting their skills to the maritime environment.
- Owners and Managers of Nautical Businesses seeking to differentiate themselves with a signature wine and cocktail list, maximizing customer satisfaction.
- Wine and Cocktail Lovers with a passion for the sea, who They want to turn their hobby into a professional career in the nautical world.
Study flexibility
Adapted to your schedule: live online classes, downloadable materials, and personalized tutoring for learning at your own pace.
Objectives and skills
Design and create innovative wine and cocktail lists:
Research trends and pairings, adapting the offer to the identity of the establishment and the customer’s palate, with an attractive and profitable presentation.
Managing a ship's hold, optimizing the preservation and service of wines and spirits:
“Implement a rigorous inventory control system that complies with health regulations, ensuring traceability and proper storage for each type of beverage.”
Pairing wines and cocktails with onboard cuisine enhances the culinary experience:
“Select and present wines/cocktails that harmonize with the menus, considering flavor profiles, traditional pairings and current trends.”
Applying winemaking and cocktail techniques to meet the demands of a discerning clientele in nautical environments:
“To create innovative pairings and personalized cocktails using local and seasonal ingredients, taking into account the individual preferences and dietary restrictions of customers on board.”
Organize wine and cocktail events on board:
“Designing unique sensory experiences that highlight the uniqueness of each product and encourage interaction among attendees.”
Advising on the purchase and selection of wines and spirits, taking into account storage and maritime transport conditions:
“To assess the influence of temperature, humidity, and vibrations on product quality, and to recommend suitable packaging and containers to ensure its integrity during transport.”
Study plan – Modules
- Biochemical Foundations of Maceration: Phenolic Composition, Organic Acids, and Essential Aromatic Compounds
- Innovation in Maceration Methods: Traditional versus Enzymatic Techniques and Controlled Cold Maceration
- Advanced Alcoholic Fermentation: Control of Selected Yeasts and Co-inoculation for Specific Sensory Profiles
- Malolactic Fermentation: Microbiological Mechanisms, Optimization under Nautical Conditions, and Organoleptic Benefits
- Application of Bioreactor Technologies for Fermentation in Limited Spaces and Marine Environments
- Use of Real-Time Sensors for Monitoring Critical Parameters: Temperature, pH, Carbon Dioxide, and Sugar Concentration
- Controlled Micro-Oxygenation: Influence on Color Stability and Aromatic Profile in Wines and Cocktail Base Spirits
- Advanced extraction techniques for nautical cocktails: ultrasound, microwaves, and supercritical extraction of natural ingredients
- Optimization of fermentation processes to obtain spirits and alcoholic bases of high purity and superior organoleptic profile
- Sustainable innovation: integration of renewable energies into maceration and fermentation systems for eco-friendly vessels
- Advanced Fundamentals of Sensory Perception: Neurophysiology of Taste and Smell Applied to Tasting in Marine Environments
- Quantitative and Qualitative Evaluation of Aromatic Profiles in Wines and Cocktails: Descriptive and Discriminative Sensory Analysis Techniques
- Impact of Nautical Atmospheric and Environmental Conditions on Sensory Perception: Temperature, Relative Humidity, Salinity, and Movement
- Sensory Optimization Methodologies for the Selection of Wines and Spirits in Spaces with Vibration and Sea Breezes
- Design of Nautical Multisensory Experiences: Integration of Visual, Tactile, and Auditory Elements to Enhance the Perception of Pairing
- Advanced Molecular Pairing Techniques: Interaction of Phenolic and Volatile Compounds in Wines and Cocktail Mixes Adapted to Seafood Gastronomy
- Adaptation of the Traditional pairing: analysis of the flavor balance in combinations of red, white, and sparkling wines with fresh and preserved seafood ingredients.
Innovations in nautical cocktails: use of local ingredients and molecular mixology techniques to create cocktails with flavor profiles optimized for sailing and coastal environments.
Specialized service protocols in nautical spaces: handling, preservation, and presentation of wines and spirits to maintain their organoleptic integrity.
Instrumentation and tools for sensory control and monitoring in nautical bars and wineries: from color analysis to applied gas chromatography.
Critical analysis of case studies: scientific studies and international trends in pairing and sensory experience applied to nautical oenology and cocktails.
Development of customized projects and proposals for nautical environments with a focus on sensory excellence and innovation. service
- Advanced Fundamentals of Maceration in Winemaking: Traditional versus Innovative Techniques and Their Impact on the Organoleptic Profile
- Real-Time Temperature and Oxygenation Control: Intelligent Systems to Optimize the Extraction of Phenolic Compounds in Musts and Cocktail Bases
- Application of Targeted Enzymatic Fermentation: Selection and Manipulation of Strains for Sensory Modulation in Wines and Marine Blends
- Chemistry Applied to Maceration: Polyphenolic, Tannin, and Anthocyanin Interactions for a Balanced and Persistent Structure
- Contemporary Microbiology in Mixed Fermentations: Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Aromatic Complexity
- Innovation in Fermenters: Fermentation in Bioreactors with Automated Control for Premium Productions
- Integration of Extraction Techniques Advanced: cold maceration, ultrasonic stirring, and dynamic maceration for high-end cocktails and wines
Optimization of alcoholic and malolactic fermentation: strategies to prevent defects and enhance unique nautical organoleptic profiles
Advanced chromatographic and sensory analysis: evaluation of volatile and non-volatile compounds to calibrate processes and ensure consistent quality
Practical applications: development of nautical cocktails with fermented bases, combining winemaking tradition with innovation in marine mixology
- Fundamentals and regulations of traceability in the management of wineries and nautical bars: international legislation, ISO 22000 standards, and certification requirements
- Food safety and security in marine environments: implementation and control of HACCP systems specific to products in nautical cocktails and winemaking
- HVAC engineering: design criteria for refrigeration and ventilation systems in marine environments, including humidity, temperature, and air filtration control
- Advanced technologies for preserving wines and spirits in nautical environments: micro-oxygenation, inerting with noble gases, and protective packaging for organoleptic preservation
- Operational design of sustainable nautical bars: ergonomic workflow, selection of materials resistant to salt corrosion, and optimization of energy resources
- Intelligent remote monitoring systems for wineries and bars: IoT sensors for continuous monitoring of temperature, relative humidity, and Vibrations
Comprehensive inventory and logistics management: specialized software for traceability from acquisition to dispensing, with an emphasis on high-end products.
Specific cleaning and disinfection protocols for the marine environment: validated methods for preventing cross-contamination in bars and storage areas.
Technical training for staff: waste management, workplace safety, and emergency response protocols in enclosed and maritime spaces.
Environmental impact assessment and sustainability strategies applied to the operation of nautical bars and storage areas, including reducing water and energy footprints.
Analysis and prevention of microbiological and chemical risks: control of critical points in the supply and consumption chain.
Integration of architectural and engineering design with the functional needs of mixology service, guaranteeing the customer experience and optimal product preservation.
Optimization of space in high-end maritime bars: advanced modular storage techniques and Dynamic accessibility
Automation and digitization in operational management: use of ERP and CRM systems for the integration of technical and commercial processes
Adaptation and compliance with specific ISO standards for the nautical and food sectors, ensuring successful audits and international certifications
- Microbiological Foundations Applied to Nautical Winemaking and Cocktail Making: Identification and characterization of key microorganisms in the production of wines and cocktails in marine environments.
- Microbiological Control Strategies: Advanced techniques for the prevention and control of microbiological contaminants, including the use of biopreservatives, filtration technologies, and specific heat treatments adapted to nautical production systems.
- Analysis and Monitoring of Sensory Quality: Organoleptic parameters in wines and cocktails, instrumental sensory evaluation methods, and expert panels specializing in products influenced by maritime conditions.
- Impact of the Nautical Environment on Sensory and Microbiological Formation: Influence of factors such as humidity, salinity, temperature, and environmental mobility on the quality and stability of the final product.
- Integrated Traceability and Food Safety Protocols: Implementation of HACCP systems and International regulations to guarantee the safety of wines and cocktails during production, storage, and service on vessels.
Bioremediation and sustainability: application of innovative techniques for waste reduction and biological control in floating wineries and mobile production facilities, aligned with marine environmental policies.
Optimization of winemaking and cocktail processes for nautical environments: use of cutting-edge technology for microbiological stabilization and sensory enhancement without compromising product authenticity.
Hygienic materials and design for nautical facilities and equipment: selection of antimicrobial materials and ergonomic design to minimize the risk of cross-contamination and facilitate cleaning in confined spaces.
Legislative and regulatory aspects applied to microbiological control and sustainability: compliance with local, national, and international regulations in the production and marketing of wine and cocktail products in the maritime sector.
Case studies and case studies Advanced: analysis of real-world scenarios and resolution of complex problems in the interaction between microbiology, sensory quality, and sustainability, with a focus on excellence and competitiveness in high-demand nautical markets.
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- Advanced Maceration Fundamentals: Types, Critical Variables, and Their Impact on Phenolic and Aromatic Extraction
- Technological Innovations in Fermentation: Automated Temperature Control, Oxygenation, and Inoculation of Selected Yeasts
- Micro-oxidation and Guided Malolactic Fermentation for Improved Structure and Persistence in Premium Wines
- Application of Biotechnology in Enology: Genetic Selection of Microorganisms for Specific Aromatic Profiles in Wines and Cocktails
- Integration of IoT Sensors and SCADA Systems for Continuous Monitoring in Wineries and Nautical Bars
- Nanotechnology and Encapsulation for Controlled Maceration Processes and Gradual Release of Bioactive Compounds
- Sustainable Protocols in Water and Energy Resource Management During Winemaking and the Preparation of Nautical Cocktails
- Use of Renewable Energies and carbon reduction in the maritime wine and cocktail production chain
Treatment and reuse of maceration and distillation byproducts to minimize environmental impact
Optimization of barrels and fermentation materials: innovation in smart wood and ecological alternatives for aging
Emerging sensory and chemical analysis techniques to ensure organoleptic quality in high-end wines and cocktails
Advanced traceability and blockchain methodologies for sustainability and exclusivity certification in nautical products
Integrated study of maritime terroir and its influence on wine expression and cocktail profiles
Applied mathematics for predictive modeling of fermentation processes and stabilization of nautical cocktails
Case study: design and management of a sustainable project from vineyard to cocktail bar in nautical environments exclusive
- Innovation in precision viticulture: IoT sensors, drones for vineyard monitoring, and advanced spectral analysis
- Digital winemaking: Integration of artificial intelligence in fermentation and ripening control to optimize aromatic and sensory profiles
- Development and application of biotechnologies for the genetic improvement of grape varieties and resistance to adverse weather conditions
- Blockchain traceability systems applied to the production chain, certification, and authenticity of premium wines
- Sustainable winery management: Eco-efficient practices, reduced water footprint, and use of renewable energy
- Advances in stabilization and clarification techniques based on nanotechnology to improve the quality and consistency of the final product
- Advanced nautical cocktails: Development of recipes with local ingredients, molecular mixology techniques, and sensory presentation Multisensory
Integration of eco-friendly refrigeration systems and preservation technologies for cocktails in maritime environments
Specific food safety and hygiene protocols for cocktail production and service on vessels
Business models and green marketing in the nautical wine and cocktail industry: positioning sustainable premium brands
- Physicochemical Fundamentals of Distillation: Vapor Pressure, Boiling Points, and Phase Diagrams Applied to Nautical Spirits
- Advanced Distillation Methods: Fractional Distillation, Vacuum Distillation, and Continuous Distillation for Creating Complex Aromatic Profiles
- Design and Operation of Modern Stills and Distillation Columns: Materials, Geometries, and Thermal Control for Optimizing Performance and Purity
- Massage in Nautical Cocktails: Cold Maceration vs. Hot maceration, time and temperature, extraction of phenolic and marine aromatic compounds.
Sensory innovation: infusion techniques with marine botanicals, controlled oxidation, and aroma manipulation through secondary fermentation.
Environmental sustainability in distillation and maceration processes: reduced energy consumption, integration of renewable energies, and eco-efficient management of organic waste.
Analytical quality control: gas chromatography, mass spectrometry, and sensory analysis to guarantee the consistency and authenticity of marine distillates.
Application of biotechnology in maceration optimization: use of specific enzymes and adapted fermentation cultures to enhance organoleptic characteristics.
International regulations and environmental certifications applicable to the production of distillates and macerates in marine environments.
Case studies and development of innovative recipes with a focus on… Sustainable and sensorially advanced nautical cocktails, integrating marine and terrestrial pairings.
- Technological innovation in nautical winemaking: application of smart sensors for real-time monitoring of critical parameters during the fermentation and aging of wines intended for marine environments.
- Advanced controlled micro-oxygenation techniques: optimization of the organoleptic profile and chemical stability in wines for high-end nautical consumption.
- Biotechnology in yeasts and bacteria: selection and genetic improvement aimed at producing wines with specific characteristics for pairing with nautical cocktails.
- Development of experimental matrices for the sensory and chemical evaluation of cocktails adapted to sailing conditions and maritime climate variability.
- Sensorichemical quality control: implementation of analytical techniques such as liquid-mass chromatography-mass spectroscopy (LC-MS), near-infrared spectroscopy, and multivariate analysis Applied to nautical wines and cocktails.
International standards and specific certifications in the production of beverages intended for the nautical sector: compliance analysis and quality audits.
Sustainability in coastal viticulture: regenerative practices and integrated management of water and soil resources to minimize the environmental impact in wine-growing areas near the sea.
Protocol for reducing the carbon footprint in the production and distribution of high-end nautical wines and cocktails, including the efficient use of renewable energy and green logistics.
Innovations in eco-friendly packaging: development and application of biodegradable and recyclable materials, with a focus on sensory preservation and functionality for marine environments.
Technological audit methodologies and strategic plans for the integration of digital processes in quality management, traceability, and sustainability in wineries and nautical bars. premium.
- Advanced principles of maritime winemaking: cultivation adaptation and varietal selection in coastal terroirs and marine environments
- Innovative fermentation techniques in controlled environments: management of indigenous yeasts and salinity-resistant strains
- Dynamic maceration processes: optimized extraction of phenolic compounds and aromas in marine musts
- Biochemical and microbiological control applied to nautical winemaking: prevention and treatment of specific contaminants in onboard wineries
- Integration of sensory and analytical technologies: gas chromatography, spectroscopy, and chemometrics for aromatic profiling in wines and cocktail bases
- Design and development of high-end cocktails with marine infusions: synergies between spirits, wines, and botanical extracts adapted to the environment
- Optimization of the Maturation and aging in floating barrels and submerged systems: evaluation of micro-oxygenation variables and chemical composition
Innovation in natural stabilization and clarification: enzymatic and physical techniques applied under marine conditions
Integrated tasting and sensory evaluation methodologies in nautical contexts: quantitative descriptive analysis and subjective hedonic profiles
Design and execution of the final project: development of a comprehensive project integrating advanced fermentation, maceration, and cocktail techniques for premium products and unique sensory experiences in marine environments
Career prospects
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- Winemaker on board luxury cruise ships/yachts: Wine selection, service, and pairing; winery management.
- Specialized nautical mixologist: Design of themed cocktail menus for events and vessels; staff training.
- Wine and nautical cocktail event manager: Organization of tastings, samplings, and workshops on board or in marinas.
- Consultant for wineries with a nautical tourism focus: Development of wine tourism experiences linked to the sea; design of routes and activities.
- Sommelier in maritime-themed restaurants: Creation of wine and cocktail lists that complement the cuisine and nautical ambiance.
- Expert in pairing wines and products from
- Research and development of new combinations for restaurants and events.
- Entrepreneur in the wine and nautical cocktail sector: Creation of companies offering specialized services, products, or events.
- Trainer in wine and nautical cocktails: Teaching courses and workshops in hospitality, tourism, or nautical schools.
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Entry requirements
Academic/professional profile:
Bachelor’s degree in Nautical Science/Maritime Transport, Naval/Marine Engineering or a related qualification; or proven professional experience on the bridge/in operations.
Language proficiency:
Functional Maritime English (SMCP) recommended for simulations and technical materials.
Documentation:
Updated CV, copy of qualification or seaman’s book, national ID/passport, motivation letter.
Technical requirements (for online):
Device with camera/microphone, stable internet connection, monitor ≥ 24” recommended for ECDIS/Radar-ARPA.
Admissions process and dates
Online
application
(form + documents).
Academic review and interview
Admissions decision
Admissions decision
(+ scholarship offer if applicable).
Place reservation
(deposit) and enrolment.
Induction
(access to the virtual campus, calendars, simulator guides).
Scholarships and financial support
- Cutting-Edge Winemaking: Master tasting and pairing techniques adapted to the nautical environment, from classic wines to innovative creations.
- Exclusive Nautical Cocktails: Learn to design and prepare unique cocktails, using fresh ingredients and cutting-edge techniques for unforgettable onboard experiences.
- Onboard Winery Management: Acquire the necessary skills for the selection, storage, and service of wines and spirits on luxury vessels.
- Comprehensive Sensory Experience: Delve into the harmony between gastronomy, wine, and the marine environment to create unique moments for your clients.
- Professional Networking: Connect with winemaking and cocktail experts, expanding your network of contacts in the industry High-level nautical training.
Testimonials
This Master’s degree in Oenology and Nautical Cocktails exceeded my expectations. I gained in-depth knowledge of food and wine pairings with a special focus on seafood, and I honed my skills in crafting classic and signature cocktails adapted to the nautical environment. The hands-on training on board gave me the confidence and experience necessary to excel in my current role as head bartender on a luxury cruise ship.
After completing the Master in Gastronomy & Hospitality at Sea, I obtained the position of Executive Chef on a luxury cruise ship, where I lead a team of 20 cooks and am responsible for the creation and execution of menus for more than 500 diners daily, exceeding the company’s expectations in terms of customer satisfaction and resource optimization.
“This Master’s degree provided me with the tools and knowledge necessary to excel in the sector. Thanks to the specialized training in oenology and its focus on the nautical field, I achieved a position as Head Sommelier at a prestigious luxury cruise company, where I design exceptional gastronomic experiences and pairings for discerning clients.”
“This Master’s program provided me with the tools and knowledge necessary to excel in the competitive world of winemaking and cocktail making on board. I learned to pair high-end wines with exquisite dishes, create innovative cocktails inspired by maritime culture, and manage a wine cellar in a nautical setting. Thanks to the hands-on training and expert faculty, I secured a position as head bartender on a luxury cruise ship, where I apply my skills daily, exceeding the expectations of even the most discerning guests.”
Frequently asked questions
Yes, this master’s degree combines oenology (the study of wine) with cocktail making, specifically focused on the nautical field.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Advanced principles of maritime winemaking: cultivation adaptation and varietal selection in coastal terroirs and marine environments
- Innovative fermentation techniques in controlled environments: management of indigenous yeasts and salinity-resistant strains
- Dynamic maceration processes: optimized extraction of phenolic compounds and aromas in marine musts
- Biochemical and microbiological control applied to nautical winemaking: prevention and treatment of specific contaminants in onboard wineries
- Integration of sensory and analytical technologies: gas chromatography, spectroscopy, and chemometrics for aromatic profiling in wines and cocktail bases
- Design and development of high-end cocktails with marine infusions: synergies between spirits, wines, and botanical extracts adapted to the environment
- Optimization of the Maturation and aging in floating barrels and submerged systems: evaluation of micro-oxygenation variables and chemical composition
Innovation in natural stabilization and clarification: enzymatic and physical techniques applied under marine conditions
Integrated tasting and sensory evaluation methodologies in nautical contexts: quantitative descriptive analysis and subjective hedonic profiles
Design and execution of the final project: development of a comprehensive project integrating advanced fermentation, maceration, and cocktail techniques for premium products and unique sensory experiences in marine environments
Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.