Master in Oenology and High Seas Cocktails
Why this master’s programme?
The Master in Enology and Cocktails at Sea
This program prepares you to become an expert in wine pairing and the creation of exceptional cocktails in unique settings. Master the art of tasting, selecting wines for different palates, and crafting innovative cocktails using local ingredients and cutting-edge techniques. Learn to manage onboard wine cellars, design enticing drinks menus, and offer unforgettable sensory experiences to your guests.
Differentiating Advantages
- Specialization in Maritime Environments: Adapt your knowledge to the conditions and demands of the cruise and yacht industry.
- High-End Pairings: Learn to combine wines and cocktails with the most discerning cuisine.
- Innovation and Creativity: Experiment with exotic ingredients and molecular techniques to create unique experiences.
- Onboard Wine Cellar Management: Master inventory control, preservation, and logistics of wines and spirits at sea.
- Networking with Experts: Connect with industry professionals and expand your opportunities work.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- Experienced sommeliers and bartenders looking to expand their expertise into the nautical sector, creating unique onboard experiences.
- Hospitality and tourism professionals interested in specializing in the luxury cruise and yacht sector, offering top-tier wine and mixology services.
- Winemakers and mixologists who want to innovate and develop new offerings adapted to the specific characteristics of the marine environment and the preferences of international clientele.
- Beverage purchasing and management managers on ships and cruise lines who need to optimize their selection and presentation to meet passenger expectations.
- Wine and cocktail lovers with a passion for the sea seeking training A differentiating factor to boost your career in a booming sector.
Flexibility and adaptability
Designed for professionals with demanding schedules: online format with downloadable content, active discussion forums, and personalized tutoring for learning at your own pace.
Objectives and skills
Design unique wine and cocktail experiences on board:
“Selecting premium wines and spirits, creating innovative pairings and offering personalized tastings, elevating the sensory experience of passengers.”
Managing a cruise ship's wine cellar and bar efficiently and profitably:
Implement inventory control strategies (FIFO/LIFO), optimize space, and minimize losses, ensuring compliance with applicable health and tax regulations.
Pair wines and cocktails with seafood cuisine to enhance the culinary experience:
Understanding and applying the synergies between wines, cocktails, and seafood dishes, considering ingredients, cooking methods, and flavor profiles, to create memorable harmonies and contrasts.
Train onboard staff in wine and cocktail service and culture:
“To know the basics of viticulture, oenology and mixology in order to offer personalized recommendations and excellent service to the passenger.”
Innovating in the creation of cocktails with local ingredients and cutting-edge techniques:
“To fuse native flavors with molecular mixology methods and artistic presentations.”
Mastering maritime legislation and food safety regulations applicable to winemaking and cocktail making on board:
Interpreting the regulations on allergens and food hygiene (HACCP) in holds and bars, adapting them to the particularities of the maritime environment and communicating them effectively to the crew.
Study plan – Modules
- Fundamentals of sensory analysis in beverages: physiology of taste, olfactory perception, and trigeminal evaluation in marine environments
- Advanced tasting methodologies: formal protocols, sensory scales, panel training, and optimization for beverages at sea
- Chemical and organoleptic characterization of premium wines and spirits: influence of marine minerality and ambient salinity
- Dynamics of sensory interaction between beverages and food: modulators, synergies, and antagonisms in innovative pairings by the sea
- Innovation in pairing: strategic combination of molecular mixology with ocean products, seaweed, and marine spices
- Aromatic and volatile components in ocean mixology: extraction, stabilization, and sensory presentation
- Experimental design and statistical analysis applied to the development of new Pairings in high-end marine cocktails
- Influence of climate and maritime environment on sensory perception: temperatures, humidity, and atmospheric pressure in nautical environments
- Application of emerging technologies: spectrometry, chromatography, and image analysis to optimize sensory profiles in seafood and beverages
- Practical cases and case studies: development of menus and experiential cocktail lists for yachts, cruise ships, and events at sea
- Physicochemical Foundations of Distillation in Marine Environments: Colligative Properties, Variable Atmospheric Pressure, and Their Impact on Vapor and Condensation
- Advanced Continuous and Fractional Distillation Techniques Applied to Spirits and Essences with Exclusive Marine Ingredients
- Optimization of Aromatic Profiles: Extraction, Capture, and Stabilization Methods for Volatile Compounds Under High Humidity and Salinity Conditions
- Use of Specially Designed Copper Stills for Thermal Control and Minimization of Undesirable Compounds in Marine Distilled Spirits
- Integration of Botanical and Marine Infusions: Sensory and Chemical Analysis of Ingredients such as Algae, Coralline, and Ocean Spices in Elite Cocktails
- Kinetics of Chemical Reactions During Marine Distillation: Thermal Degradation, Reactions Maillard reaction and the formation of characteristic esters.
Advanced control of critical variables: temperature, pressure, flow, and time for the creation of unique and differentiated aromatic profiles.
Design and application of vacuum distillation and percolation techniques to preserve heat-labile compounds in the production of marine spirits.
Study of the influence of salinity and marine minerals on the olfactory and gustatory perception of nautical cocktails.
Implementation of sustainable and ecological processes in marine distillation, enhancing quality without compromising the marine environment.
- Fundamentals of marine distillation: physicochemical properties of seawater and their impact on the distillation process
- Advanced equipment and technologies: design and operation of column stills and membrane distillers specifically for marine environments
- Selection and pretreatment of raw materials: extraction and purification of marine botanical essences for high-end cocktails
- Control of critical variables: pressure, temperature, flow, and their optimization to maximize yields and preserve complex aromatic profiles
- Innovative vacuum distillation and molecular fractionation methodologies for obtaining pure and highly crystalline distillates
- Application of marine flavoring techniques: infusions, macerations, and controlled vaporizations in distillates
- Sensory optimization: chemical and organoleptic analysis
- Through chromatography and spectrometry for the characterization of exclusive aromatic profiles
- Integration of unique marine ingredients: algae, fleur de sel, and extractive essences to enhance complexity in nautical cocktails
- Advanced studies in marine aging and maturation: interaction of the saline and humid environment with barrels and technical containers
- Safety and sustainability protocols in onboard distillation: waste management, energy efficiency, and applicable maritime regulations
- Advanced Marine Viticulture: Selection of varieties resistant to marine environments, coastal soils and climates; pruning and management techniques for cultivation in saline areas and areas exposed to sea breezes
- Aging and evolution in floating barrels: Impact of ocean currents on micro-oxygenation; temperature and humidity control in onboard cellars
- Marine Molecular Mixology: Application of spherification, gelatinization, and emulsification techniques using extracts and essences from algae, corals, and ocean resources
- Marine Sensory and Aromatic Profiles: Chemical and organoleptic analysis of volatile and non-volatile compounds derived from ocean ingredients in wines and cocktails
- Comprehensive onboard cellar management: Dynamic inventories, quality control, traceability, and adaptation to maritime conditions in confined spaces
- Food safety protocols at sea:
- Prevention of cross-contamination, hygienic handling of raw materials, and compliance with international regulations (HACCP, ISO 22000) in mobile environments
- Sustainable ocean logistics and supply chain: supply route planning, smart storage, waste reduction, and circular economy strategies in the maritime context
- Innovation and sustainability in winemaking and mixology on board: use of renewable energy, biodegradable packaging, and responsibly sourced raw materials
- Training and professional development for marine winemakers and mixologists: leadership, communication, and team management in multicultural and multicontinental contexts
- Case studies and applied projects: design and execution of exclusive wines and cocktails for the open sea experience, from production to final presentation to the consumer
- Biochemical foundations of fermentation in marine environments: interaction between yeasts, bacteria, and ocean minerals.
- Innovation in marine fermentation techniques: temperature, salinity, and pressure control for high-quality wines.
- Optimization of oenological strains adapted to fermentation conditions at sea: genetic selection and applied biotechnology.
- Integrated management of coastal vineyards and cultivation technologies in proximity to the ocean: influence of the marine microclimate on grape ripening.
- Advanced methodologies for maceration and extraction in environments with high humidity and marine winds.
- Implementation of automated control systems for fermentations in floating wineries and premium offshore platforms.
- Advanced study of reverse osmosis and stabilization techniques for wines produced in marine environments.
- Management of the Sensory quality of wines fermented at sea: organoleptic analysis and its correlation with physicochemical parameters.
Design and development of smart barrels and technical containers adapted to maturation in extreme maritime conditions.
Sustainable integration strategies in high-end wine and cocktail production in ocean environments, including resource management and the circular economy.
- Physicochemical Foundations of Distillation: Phase Equilibrium, Distillation Curves, and Mass Transfer in Aqueous and Alcoholic Systems
- Distillation Technologies Applied to Marine Matrices: Vacuum Distillation, Molecular Distillation, and Rotary Distillation for Sensitive Compounds
- Advanced Control and Automation Systems in Distillation Processes to Guarantee Reproducibility and Quality in Fine Spirits
- Selection and Preparation of Marine Raw Materials: Sensory and Chemical Analysis of Algae, Mineral Salts, Sea Fruits, and Coastal Botanicals
- Extraction and Isolation of Marine Aromatic Compounds: Maceration, Percolation, Infusion, and Hydrodistillation Techniques
- Design and Formulation of Nautical Aromatic Profiles: Combining Marine and Spirit Essences for Cocktail Creation Exclusive features:
Optimization of operational variables: pressure, temperature, time, and flow in distillation to maximize aroma and minimize degradation
Chromatographic and spectrometric analysis of marine aromas: identification and quantification of volatile compounds using GC-MS and olfactometry
Innovations in natural flavoring: use of microcapsules and bioencapsulated techniques for controlled release in premium beverages
Regulatory aspects and international standards applicable to the production of alcoholic beverages with marine components
Case studies: development of spirits and liqueurs inspired by the marine biodiversity of the Mediterranean and the Atlantic and Pacific Oceans
Advanced sensory evaluation: descriptive tasting techniques for distilled products with marine aromas, tactile and mouthfeel analysis
Integration of sustainable and eco-efficient technologies in marine distillation to minimize impact environmental
- Innovation in packaging and presentation of luxury nautical beverages: materials resistant to salt corrosion and design inspired by marine elements
- Industrial scaling methodologies: transfer from laboratory to mass production ensuring quality and aromatic consistency
- Chemical and biochemical foundations of aromatic compounds in grapes and marine fruits: analysis of terpenes, esters, aldehydes, and phenols specific to coastal environments
- Influence of marine terroir: impact of salinity, minerals, and oceanic microclimates on the aromatic expression of wine varieties and seaweed
- Advanced marine maceration and fermentation techniques: control of variables for the preservation and enhancement of unique sensory profiles
- Precision marine distillation: equipment and methods adapted for obtaining ethereal and citrus distillates from marine plants and fruits
- Application of chromatography and mass spectrometry for the characterization and quality of aromas and flavors in high-alcohol wines and spirits sea
- Innovation in aging and maturation techniques in salted barrels: effects on the aromatic structure and final organoleptic profile
- Design and formulation of luxury cocktails with marine ingredients: balance between salinity, acidity, and bitterness for multisensory experiences
- Optimization of the integration of distillation and cocktail equipment on board: automation, temperature and pressure control in extreme maritime environments
- Advanced sensory analysis: olfactory and gustatory training for the evaluation and refinement of cocktails created in ocean environments
- International regulations and standards in the production and handling of alcoholic beverages on ships: compliance and certifications for exclusive markets
- Biochemical and microbiological foundations of fermentation in marine environments: influence of salinity, osmotic pressure, and halophilic microorganisms on the organoleptic evolution of wine
- Molecular dynamics and organometallic chemistry applied to the alteration and stabilization of phenolic and aromatic compounds in coastal wines
- Advanced sensory evaluation: development of marine aromatic profiles using multidimensional olfactometry techniques and quantitative sensory analysis in high-end cocktails
- Interaction between chemical components of spirits and minerals dissolved in ocean waters: simulation and modeling of redox reactions for flavor optimization in nautical cocktails
- Application of oenological-biological techniques in post-harvest: controlled micro-oxygenation and use of indigenous marine yeasts for creating unique wine profiles
- Experimental and Statistical Design Applied to Molecular Mixology: Creating Highly Complex Cocktails Using Marine Emulsions, Spherification, and Texturization with Algae and Plankton Extracts
- Optimizing the Preservation and Serving of Beverages in Maritime Environments: Analyzing the Influence of Movement, Temperature, and Barometric Pressure on the Microstructural and Sensory Stability of Wines and Cocktails
- Comprehensive Management of the Offshore Winery: Implementing IoT Technologies for Real-Time Monitoring of Physicochemical Parameters and Automated Control of Fermentation and Maceration
- International Culture and Trends in Marine Oenology and Experimental Cocktail Making: Innovative Case Studies and Adaptation of Ancestral Techniques for the Luxury Nautical Market
- Protocol for Creating Multisensory Experiences in High-End Nautical Environments: Integrating Aromas, Flavors, Textures, Visuals, and Touch in Wine and Cocktail Pairings
Coastal Environments
exclusive
- Biochemical Foundations of Marine Fermentation: Native Microorganisms, Secondary Metabolites, and Specific Enzymatic Pathways
- Advanced Design of Mixed Cultures and Microbial Consortia for Optimizing Fermentations in Saline and Variable Environments
- Technological Applications of Fermentation in the Production of Marine Beverages: From Traditional Brewing to Processes in Customized Bioreactors
- Aromatic Profiling in Marine-Based Beverages: Identification and Modulation of Key Volatile Compounds Using High-Resolution Sensory and Chromatographic Techniques
- Interaction Between Saline Matrix and Sensory Profile: Influence of the Marine Environment on the Perception and Stability of Aromas and Flavors
- Design and Development of Immersive Sensory Experiences for Luxury Beverages: Multisensory Integration, Marine Pairings, and Applied Storytelling
- Innovation in Maceration Techniques and Extraction of Marine Notes Using Ultrasonic Technologies
Targeted fermentation and co-fermentation
Real-time control and monitoring of critical parameters: pH, temperature, salinity, and microbiological activity using automated systems and smart sensors
Specific regulations and quality standards for high-end marine fermented beverages, including international regulations and gourmet certifications
Case studies and comparative analysis of premium marine beverages: differentiation and positioning strategies in global luxury markets
Sustainability and circular economy in marine fermentation: utilization of marine byproducts and minimization of environmental impact in the production process
- Diagnosis and Contextual Analysis: Comprehensive evaluation of wineries and cocktail bars in ocean environments, identification of environmental and socioeconomic impacts associated with the high-end market
- Regulatory Framework and International Certifications: Regulations on sustainability, eco-labeling, ISO 14001 and 26000 standards applied to the wine and cocktail industry
- Design of an Integrated Management System: Specific policies, objectives, indicators, and procedures to guarantee operational sustainability and quality in production and service
- Efficient Management of Natural Resources: Water conservation strategies, responsible management of organic and inorganic waste, and use of renewable energy in wineries and maritime cocktail bars
- Technological Innovation: Implementation of smart sensors for environmental monitoring, temperature control during aging, and automation in the preparation of high-precision cocktails
- Logistics and Supply Chain Optimization: Analysis of green logistics, eco-friendly transport, and supplier selection based on sustainability and premium quality criteria
- Development of Traceability and Transparency Protocols: Blockchain and digital systems for origin certification, sustainable processes and practices in wines and cocktails at sea
- Training and Organizational Culture: Specialized training in environmental best practices, corporate social responsibility, and customer experience in exclusive environments
- Environmental Risk Assessment and Crisis Management: Contingency plans for spills, pollution, and maritime emergencies, integrated into the operations of wineries and bars at sea
- Performance Indicators and Continuous Improvement: Establishment of specific KPIs for environmental sustainability, energy efficiency, carbon footprint reduction, and customer satisfaction in ocean contexts
- Presentation and Defense of the Final Project: Complete development of an integrated system applicable to a real or simulated case, with analysis technical, financial, and sustainability
Career prospects
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- Winemaker on board luxury cruise ships: management of wineries, tastings, and exclusive pairings.
- High Seas Cocktail Maker: creation of custom cocktails and management of bars on cruise ships and yachts.
- Sommelier on cruise ships and yachts: selection and service of high-end wines for discerning clients.
- Beverage Purchasing Manager on cruise lines: negotiation with suppliers and management of wine and spirits inventories.
- Organizer of wine and gastronomic events on board: design and execution of unique experiences for passengers.
- Wine and Cocktail Consultant for cruise lines: advising on product selection and staff training.
- Food and Beverage Manager on Cruise Ships: Supervision of the food and beverage offerings, including wines and cocktails.
Enology and Cocktail Trainer for Cruise Ship Crew: Training in techniques and knowledge specific to the maritime sector.
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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
- Master the Art: Delve into the science of wine and the art of mixology, from vineyard to glass.
- Sensory Experience: Learn to identify and create unique flavor profiles, perfect for delighting the most discerning palates.
- Innovation in Cocktail Making: Discover the latest trends and techniques to create innovative and personalized cocktails for any occasion.
- Winery and Bar Management: Acquire skills for managing and optimizing wineries and bars, guaranteeing quality and profitability.
- Exclusive Networking: Connect with industry experts, renowned producers, and sommeliers, expanding your professional opportunities.
Testimonials
This Master’s in Wine and Cocktails at Sea exceeded my expectations. I gained in-depth knowledge of food and wine pairings, perfectly combining exceptional wines with innovative dishes. The hands-on training on board, with renowned experts, allowed me to refine my mixology skills and develop a unique sensibility for creating signature cocktails. Thanks to this master’s program, I secured a position as head sommelier and mixologist at a prestigious Michelin-starred restaurant.
“The Master’s in Gastronomy & Maritime Hospitality provided me with the tools and network of contacts necessary to launch my own catering service specializing in river cruises. I applied the knowledge acquired in supply management, international menu design, and customer service in a nautical environment, achieving 200% growth in my first year of operations.”
This Master’s degree provided me with the tools and in-depth knowledge to develop an innovative cocktail menu and perfectly pair wines with the cuisine at sea, increasing customer satisfaction and raising the bar for the restaurant on a luxury cruise ship.
This master’s degree provided me with the tools and knowledge necessary to excel in the competitive world of wine and mixology. Thanks to specialized training in food and wine pairings and practical experience on board, I secured a position as Head Sommelier and Mixologist on a luxury cruise ship, where I design unique culinary experiences for passengers.
Frequently asked questions
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.
On board a ship.
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.
- Diagnosis and Contextual Analysis: Comprehensive evaluation of wineries and cocktail bars in ocean environments, identification of environmental and socioeconomic impacts associated with the high-end market
- Regulatory Framework and International Certifications: Regulations on sustainability, eco-labeling, ISO 14001 and 26000 standards applied to the wine and cocktail industry
- Design of an Integrated Management System: Specific policies, objectives, indicators, and procedures to guarantee operational sustainability and quality in production and service
- Efficient Management of Natural Resources: Water conservation strategies, responsible management of organic and inorganic waste, and use of renewable energy in wineries and maritime cocktail bars
- Technological Innovation: Implementation of smart sensors for environmental monitoring, temperature control during aging, and automation in the preparation of high-precision cocktails
- Logistics and Supply Chain Optimization: Analysis of green logistics, eco-friendly transport, and supplier selection based on sustainability and premium quality criteria
- Development of Traceability and Transparency Protocols: Blockchain and digital systems for origin certification, sustainable processes and practices in wines and cocktails at sea
- Training and Organizational Culture: Specialized training in environmental best practices, corporate social responsibility, and customer experience in exclusive environments
- Environmental Risk Assessment and Crisis Management: Contingency plans for spills, pollution, and maritime emergencies, integrated into the operations of wineries and bars at sea
- Performance Indicators and Continuous Improvement: Establishment of specific KPIs for environmental sustainability, energy efficiency, carbon footprint reduction, and customer satisfaction in ocean contexts
- Presentation and Defense of the Final Project: Complete development of an integrated system applicable to a real or simulated case, with analysis technical, financial, and sustainability
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.