TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM421 |
| Name | Wine and Distilled Alcoholic Beverages Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 3-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| 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, To give knowledge about general principals of ethyl alcohol fermentation, raw materials used in production of alcohol, pre-operations applied to these raw materials, distillation concept and its systems, and production process of ageing and not ageing distilled alcoholic beverages.
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, General principal of ethyl alcohol fermentation, raw materials used in production of alcohol, pre operation applied to these raw materials, distillation process and its system and production process of ageing and not ageing distilled alcoholic beverages.
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 | Grapes composition,Maturity, Wine grape varieties | Text Book | |
| 2 | Alcoholic fermentation | Text Book | |
| 3 | Malolactic Fermentation | Text Book | |
| 4 | Common procedures used in winemaking | Text Book | |
| 5 | Sulfurization | Text Book | |
| 6 | Wine- making techniques ( red wine-making technique) | Text Book | |
| 7 | Wine- making techniques ( white and rose wine-making technique) | Text Book | |
| 8 | Mid-Term Exam | ||
| 9 | Composition and maturation and aging of wines, and quality control | Text Book | |
| 10 | Raw materials used for distilled bevarages | Text Book | |
| 11 | Fermantation and Distilation | Text Book | |
| 12 | Distillate, Agriculture Origin Alcohol, Absolute Alcohol Production | Text Book | |
| 13 | Production of distilled beverages, Rakı | Text Book | |
| 14 | Gin and Vodka production | Text Book | |
| 15 | Cognac, Whisky, Tequila production | Text Book | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 90 | 36 |
| 1. Performance Task (Application) | 10 | 4 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |