TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM449 |
| Name | Wine Technology |
| Term | 2017-2018 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching how to produce safe and quality wine, knowing the composition of wine grapes, vintage time, and methods of analysis and using production techniques efficiently.
Course Content
The composition of wine grapes, vintage time determination, production techniques of red, white, rose and special wines, common treatments in process, methods of quality analysis
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of wines, economic importance, Composition of grape and grape stalk | Texbook | |
| 2 | Wine grape varieties , grapes Chemical Composition ( sugars , organic acids, phenolic compounds ) | Texbook | |
| 3 | Chemical Composition of grapes ( Aroma , Pectic Substances, Nitrous Materials , Enzymes, Vitamins , Minerals ) | Texbook | |
| 4 | Vintage, the factors affecting the quality of the grapes , the grapes improving | Texbook | |
| 5 | Alcoholic fermentation | Texbook | |
| 6 | Secondary product of fermentation | Texbook | |
| 7 | Malolactic Fermentation | Texbook | |
| 8 | Mid-Term Exam | Texbook | |
| 9 | Treatment of sulphurdioxyde | Texbook | |
| 10 | Conduction of Alcoholic fermentation, check points | Texbook | |
| 11 | Wine- making techniques ( red wine-making technique) | Texbook | |
| 12 | Wine- making techniques ( white and rose winemaking techniques) | Texbook | |
| 13 | Special Wines | Texbook | |
| 14 | Maturation and aging of wines, Clarification of wines | Texbook | |
| 15 | Composition and control parameters ofwine according to legislation. Wine spoilage and defects | Texbook | |
| 16 | Term Exams | Texbook | |
| 17 | Term Exams | Texbook |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 80 | 32 |
| 1. Performance Task (Laboratory) | 10 | 4 |
| 1. Homework | 10 | 4 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |