TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM429 |
| Name | Wine and Distilled Spirits Technology |
| Term | 2020-2021 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 | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | E Elective |
| Mode of study | Uzaktan 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 |
|---|---|
| LO01 | Explains the concepts of wine grape varieties, grape composition and ripeness |
| LO02 | Describe alcoholic fermentation, malolactic fermentation and influencing factors |
| LO03 | Lists wine production techniques (Red, white, rosé, sparkling) |
| LO04 | Analyzes must and wine and evaluates according to legal regulations |
| LO05 | Explain distillation and its principles |
| LO06 | List distilled alcoholic beverages production techniques |
| LO07 | Explains the production and geographical indication characteristics of Raki |
| LO08 | Analyzes distilled alcoholic beverages and evaluates them according to legal regulations. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
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 | Exam Preperation | |
| 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 | Exam | |
| 17 | Term Exams | Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 60 | 24 |
| 1. Homework | 40 | 16 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 118 | ||
| Total Workload / 25 (h) | 4,72 | ||
| ECTS | 5 ECTS | ||