TÜRKÇE
ENGLISH
Information
| Code | GM429 |
| Name | Wine and Distilled Spirits Technology |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(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
none
Resources
Morata, A. (Ed.). (2018). Red wine technology. Academic Press.
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the properties of wine grapes |
| LO02 | Know the alcoholic fermentation |
| LO03 | Know the malolactic fermentations |
| LO04 | Know the common procedures used in winemaking |
| LO05 | Knows the sulfurization |
| LO06 | Wine- making techniques ( red wine-making technique) |
| LO07 | Wine- making techniques ( white wine-making technique) |
| LO08 | Know the composition and maturation and aging of wines, and quality control |
| LO09 | Raw materials used for distilled bevarages |
| LO10 | Knows the distilation and principles |
| LO11 | Learn the Distillate, Agriculture Origin Alcohol, Absolute Alcohol Production |
| LO12 | Learn the Production of distilled beverages, Rakı |
| LO13 | Learn the Rakı production |
| LO14 | Learn the Gin and Vodka production |
| LO15 | Learn the Cognac, Whisky, Tequila production |
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 |
| 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 | Introduction-wine grape varities/Chemical composition of grapes | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Alcoholic fermentation | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Malolactic Fermentation-common mechanic processes (Stem and leaf seperation/Pressing) | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Production of red wine | Text Book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 5 | Production of white and rose wine/Filtration/Tartrate stabilization/Clarification | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Equipments used in maturaration of wines (Oak barrel/Stainless steel tank/Cube) | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | Sparkling wines and special wines (Tokaji, Porto etc.) | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam Preperation | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 9 | Wine legislation, composition of wines and quality control | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Raw materials used for distilled bevarages | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Fermantation and Distilation | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Distillate, Agriculture Origin Alcohol, Absolute Alcohol Production | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Production of distilled beverages, Rakı | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Gin, vodka and whisky production | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Cognac and Tequila production , Turkish Food Codex-Communique on Distillated Spirituous Beverages | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
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 | ||